CAULIFLOWERS WITH CHEESE.
Having washed and boiled your cauliflowers in salt and water, drain them well. Make a white sauce in a small pan, with butter rolled in flour, and a little milk. Pour some of this sauce into the bottom of a dish that will bear the fire. Chop your cauliflower, and spread a layer of it on the sauce. Then cover it with a layer of rich cheese, grated and slightly sprinkled with pepper. Then spread on the remainder of the cauliflower, and then another layer of peppered cheese, and so on till your dish is nearly full. Pour over it the rest of the sauce. Prepare two or three handfuls of grated bread, mixed with a little of the grated cheese. Spread it all over the surface of the last layer of cauliflower, and smooth it with the back of a spoon. Allow a quarter of a pound of cheese to each cauliflower.
Put the dish in a slow oven about a quarter of an hour before you serve it up, and bake it till a brown crust forms on the outside. Clear off the butter from the edges of the dish, and send it to table hot.
Broccoli may be done in the same manner.
RAGOOED CABBAGE.
Wash a fine savoy cabbage, and boil it for half an hour in salt and water. Then take it out, drain it, and lay it for ten minutes in cold water. Afterwards squeeze and drain it well, and take out the stalk. Chop the cabbage slightly, and put it into a stew-pan with a quarter of a pound of butter, and add two table-spoonfuls of flour. Season it with salt and pepper, and moisten it with a little water. Let it stew slowly for an hour, and then serve it up.
Cauliflowers or broccoli may be done in the same manner.
RAGOOED MUSHROOMS.
Take a pint of fresh mushrooms. When they are peeled and the stalks cut off, put the mushrooms into a stew-pan with two table-spoonfuls of vinegar, a sprig or two of parsley, a small onion, a few chives chopped fine, some salt, pepper, and grated nutmeg. Let it boil gently for a quarter of an hour. Before it goes to table, stir in the yolks of two eggs.
If the onion has turned blue or black, throw the whole away, as it is evident that some poisonous ones are among the mushrooms.