CARROTS A LA CYRANO
To make the dish, the tenderest young, sweet carrots are chosen. These are scraped and boiled tender. Then they are cut lengthwise in halves, dipped in thickest honey and placed in a baking dish, with the bottom thinly covered with olive oil. They are then thickly sprinkled with grated cheese and salt and placed in a hot oven and browned over for perhaps fifteen minutes.
BAKED CAULIFLOWER
- 1½ pounds cauliflower,
- 2 ounces butter,
- 1 gill cream,
- ½ tablespoonful meat extract,
- 2 tablespoonfuls flour,
- A pinch of ground mace.
Boil the cauliflower. Heat one and a half ounces butter and two tablespoonfuls Gold Medal Flour to a golden brown, add the cream and half a pint of the water in which the cauliflower has been boiled, with half a teaspoonful meat extract dissolved in it. Boil this sauce till thick, then flavor with ground mace. Strain and pour over the cauliflower, which has been placed in a deep dish. Melt the remaining half ounce butter, pour it over, sprinkle with grated Parmesan cheese and bake in a hot oven, standing the dish in a pan of boiling water.
ESCALLOPED CORN
- 6 ears of cooked corn, or
- 1 can of corn,
- ½ cup corn liquid,
- 3 tablespoons cream,
- 1 teaspoonful sugar,
- 1 teaspoonful salt,
- ⅛ teaspoonful pepper,
- 2 tablespoonfuls Gold Medal Flour,
- 1 cup bread crumbs,
- 1 tablespoonful butter.
Cut fresh boiled corn, too old to serve on cobs, from the cob; or use the pulp of one can of corn.