Boil a large cauliflower until tender, drain, chop, and press hard into a mould. Turn out on a platter that will stand the heat of the oven. Cook together a tablespoonful each of butter and flour, add two cupfuls of stewed and strained tomatoes, and cook until thick, stirring constantly. Season with salt, pepper, and grated onion. Add enough cracker crumbs to make the sauce very thick. Spread over the cauliflower, put it into a hot oven for ten minutes, and serve.
BOILED CELERY
Cut cleaned and trimmed stalks of celery into short lengths and boil slowly in salted water to cover until tender. Drain and serve on slices of toast which have been dipped in the liquid. Pour over a little melted butter, season, and serve.
BRAISED CELERY
Trim bunches of celery, tie in bundles, parboil for ten minutes, drain, and cover with cold water. Let stand for ten minutes, drain, cover with white stock, and simmer for an hour. Drain, pour over [Brown Sauce], and serve with a garnish of toast points or croutons.
FRIED CELERY
Parboil, drain, dry, and cool stalks of celery cut into short lengths. Dip into melted butter and fry brown, or dip into fritter batter, or in egg and crumbs, and fry in deep fat. Olive-oil or lard may be used for frying. Serve with melted butter or [Brown Sauce], or with a sprinkle of grated cheese.
STEWED CELERY
Parboil eight heads of celery, drain, and finish cooking in stock to cover with a small slice of salt pork for each head of celery. Drain, skim the cooking liquid, and thicken with flour cooked in butter. Arrange the celery and pork alternately on the serving dish, pour over the sauce, and serve.