- 1 large cauliflower.
- 4 tablespoonfuls grated cheese.
- 1 cup drawn butter.
- Pepper and salt.
- A pinch of nutmeg.
Boil the cauliflower until tender (about twenty minutes), having first tied it up in a bag of coarse lace or tarlatan. Have ready a cup of good drawn butter, and pour over the cauliflower, when you have drained and dished the latter. Sift the cheese thickly over the top, and brown by holding a red-hot shovel so close to the cheese that it singes and blazes. Blow out the fire on the instant, and send to the table.
Mashed Potatoes.
Pare the potatoes very thin, lay in cold water for an hour, and cover well with boiling water. (“Peach-blows” are better put down in cold water.) Boil quickly, and when done, drain off every drop of water; throw in a little salt; set back on the range for two or three minutes. Mash soft with a potato-beetle, or whip to a cream with a fork, adding a little butter and enough milk to make a soft paste. Heap in a smooth mound upon a vegetable dish.
Stewed Tomatoes.
Open a can of tomatoes an hour before cooking them. Leave out the cores and unripe parts. Cook always in tin or porcelain saucepans. Iron injures color and flavor. Stew gently for half an hour; season to taste with salt, pepper, a little sugar, and a tablespoonful of butter. Cook gently, uncovered, ten minutes longer, and turn into a deep dish.
Blanc Mange.
- 1 liberal quart of milk.
- 1 oz. Cooper’s gelatine.
- ¾ of a cup of white sugar.
- 2 teaspoonfuls vanilla.
Soak the gelatine for two hours in a breakfast-cup of cold water. Heat the milk to boiling in a farina-kettle, or in a tin pail set in a pot of hot water. Add the soaked gelatine and sugar, stir for ten minutes over the fire, and strain through a thin muslin bag into a mould wet with cold water. Flavor and set in a cold place to form. To loosen it, dip the mould for one instant in hot water, detach the surface from the sides by a light pressure of the fingers, and reverse over a glass or china dish. Serve with powdered sugar and cream.