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Cauliflower au Gratin

Boil the cauliflower. Melt a tablespoon of butter in a saucepan and stir smoothly in one tablespoon of flour, thin with half a pint of milk, stir until boiling, add four tablespoons of grated cheese, a dash of cayenne and salt to taste. Pour this over the cauliflower and serve hot. - M. F. S.

Baked Tomatoes, Creole Style Cut into two halves crosswise, six fine large tomatoes, place them in a buttered baking pan and sprinkle over them two green peppers finely chopped, one teaspoon of chopped onion, two tablespoons of butter in small morsels and a liberal seasoning of salt and paprika.

Lift the tomato slices carefully onto rounds of buttered toast, then add to the liquor left in the baking pan two tablespoons of butter and two tablespoons of flour melted and browned, stir well with a wire whisk, add one cup of cream, let it boil up, then strain over the tomatoes and toast.-M. F. S.