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Stewed Cauliflower (I head of cauliflower I)

I head of cauliflower, I tablespoonful of butter, Yolks of three eggs, 14 teaspoonful of pepper, 1/2 pint of stock, 4 slices of bread, 6 mushrooms, 1½ teaspoonful of onion juice, I tablespoonful of flour, Grating of nutmeg, 1½ teaspoonful of salt.

For this select a cauliflower close and white. Pick off the outer leaves and break apart the flowerets; wash well in cold water, throw in a kettle of boiling water, add one teaspoonful of salt and boil briskly until the stalks feel tender (about twenty or twenty-five minutes). When done, lift carefully with a skimmer, place them on the squares of bread that have been toasted and buttered while hot. Put the butter in a saucepan, add the flour, mix; add the stock, stir continually until it boils; add the mushrooms chopped fine, cook a moment longer. Take from the fire, add the beaten yolks of the eggs, salt, pepper, nutmeg and onion juice. Pour this around the cauliflower and serve at once.

The sauce must not be boiled after the eggs are added or it will curdle.

I cauliflower, CAULIFLOWER au GRATIN.

I tablespoonful of flour, 1½ teaspoonful of salt, I tablespoonful of butter, 1/2 pint of milk, 4 tablespoonfuls of grated cheese.

Boil the cauliflower as directed in Cauliflower with Cream Sauce. When done, drain carefully and put into a baking dish. Put the butter in a frying pan, when melted add the flour, mix till smooth, add the milk, stir continually until it boils, then add the salt and cheese. Pour this over the cauliflower and serve at once.

I cauliflower,