Take off the green leaves and the stalk of the cauliflower. Wash, and put on to cook in boiling water. Boil gently for half an hour. Turn off the water, and add one pint of milk, one pint of boiling water and one table-spoonful of salt. Simmer half an hour longer. Take up with, a skimmer, being careful not to break it. Pour over this a cream sauce, and serve.
Escaloped Cauliflower.
Cook the cauliflower one hour in salt and water. Drain, and break apart. Put a layer of the cauliflower in an escalop dish, moisten it with Bechamel or cream sauce, and sprinkle in a little grated cheese. Put in another layer of cauliflower, and continue, as directed before, until all of the vegetable is used. There should be two table-spoonfuls of grated cheese and one pint of sauce to each head of cauliflower. Cover with bread crumbs and cheese, and dot with bits of batter. Bake half an hour in a moderate oven.
Stewed Celery with Cream Sauce.
Wash and scrape the tender white part of two heads of celery. Cut them in pieces about two inches long. Cover with boiling water and simmer gently half an hour. Season well with salt. Drain off the water in which the celery was cooked. Add a pint of cream sauce, and serve.
Celery Stewed in Stock.
Scrape, wash and cut the white part of two heads of celery. Put in a stew-pan with one pint of stock, and simmer half an hour. Mix together two table-spoonfuls of butter and one of flour. Stir this in with the celery. Season with salt, and simmer five minutes longer.
Stewed Okra.
After the ends of the pods have been cut off, wash, and put on with just enough water to prevent burning (about a cupful to a quart of the okra) and a teaspoonful of salt. Simmer gently thirty minutes. Season with pepper and butter, and with more salt, if necessary.
Okra Stewed with Tomatoes.