Cauliflower au Gratin.
Prepare exactly as above. Coat with the sauce, sprinkle all over with bread crumbs or grated cheese, or a mixture of both, put some butter in little bits over it, and bake a light-brown in moderate oven.
Artichokes.
These may be cooked same as cauliflower, but require longer time. Cut the stalk off quite bare, and trim the leaves with scissors where necessary. By way of variety the centre part may be removed and the cavity filled with forcemeat or sausage filling. Serve with white sauce.
Jerusalem Artichokes.
Wash well, pare neatly, and lay in cold water and vinegar to cover. Have ready some boiling water with a little salt and some milk. Boil gently till tender—15 to 20 minutes. Drain, and serve with white sauce.
Fried Artichokes.
Parboil lightly, dry, dip in beaten egg, then toss in bread crumbs or a mixture of crumbs and grated cheese. Fry in smoking hot fat, and serve very hot on a napkin.
Fried Celery.
Prepare exactly as above. The pieces should be about 5 or 6 inches long.
Pile up crosswise in serving.