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CAULIFLOWER (au Gratin)

Cleanse, trim, and quarter one or two large cauliflowers. Throw them into boiling water, and let them remain for five minutes; drain and boil them in plenty of salted water until they are ready. Whilst they are boiling mix smoothly together in a stewpan an ounce of butter and an ounce of flour, add a quarter of a pint of cold water, and a little pepper and salt. Let the sauce boil for ten minutes, and keep stirring it. Put in with it an ounce of grated Parmesan cheese and one table-spoonful of cream, and take the saucepan from the fire. Cut the cauliflowers into neat pieces; lay half of these in a tureen, pour a little of the sauce over them, and add the remainder of the vegetables and the rest of the sauce. Sprinkle a large table-spoonful of bread-raspings and another of grated Parmesan over the top, and bake the preparation in a hot oven until it is nicely browned. Serve very hot. Time to brown, a quarter of an hour. Probable cost, 1s. 2d. Sufficient for four or five persons.