- 1 cauliflower
- 1 pint (2 cups) white sauce
- 3 tablespoonfuls grated cheese
- 1 heaping tablespoonful (1 oz.) butter
- Salt and pepper
Wash and trim the cauliflower and boil it in boiling salted water till tender. When done, drain well and shape it neatly. Mix two tablespoonfuls of the grated cheese with the white sauce. Butter an au gratin dish and put in it three tablespoonfuls of the sauce. Upon this place the cauliflower, head upward.
Cover with the sauce, which has been nicely seasoned, and sprinkle the surface with fine bread crumbs and the rest of the cheese. Place the butter in pieces here and there on the top, and bake for a quarter of an hour.
COLCANNON
- 6 cupfuls boiled cabbage
- 3 cupfuls mashed potatoes
- 3 ozs. (3 heaping tablespoonfuls) butter
- Salt and pepper to taste
- ½ pint (1 cup) milk
Mix the cabbage, potatoes, half of the butter, milk, and the salt and pepper together with a fork.
Put the mixture into a buttered earthenware baking dish, place the rest of the butter on the top, and bake for three-quarters of an hour in a fairly hot oven.
Serve hot, alone or with meat of any kind.
CORN PUDDING
- 12 ears sweet corn
- 1½ pints (3 cups) milk
- 4 eggs
- 4 ozs. (4 heaping tablespoonfuls) sugar
- Salt and pepper to taste