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Cauliflower Fritters

(Italy.) The Italians make everything into fritters. Fritters are, like macaroni, a national dish. Parboil and drain a fine fresh cauliflower, cut it into branches and dip each into a frying batter. Make this of a tablespoonful of flour, 1 ounce of butter, 1/2 cup of milk, and the yolk of an egg well beaten, salt, and pepper. Fry in boiling fat. Serve alone, or with a good sauce. MUSHROOMS ON TOAST.(A French recipe.) Slice and peel 1 pound of fresh mushrooms, add 1/2 cup of water, 2 ounces of butter, salt, pepper, and juice of a lemon. Cook 10 minutes, strain it, add to the sauce 1/2 cup of white stock, the yolk of an egg, and a little nutmeg. Toast 3 large pieces of bread, put the mushrooms on top, and pour the sauce over; garnish with parsley.

MUSHROOMS (as cooked in Southern France, or Provence.). Peel, slice, and fry 1 pound of fresh mushrooms in some butter with onion, a clove of garlic, if desired, salt, pepper, and a cup of stewed tomatoes, cooked with a tablespoonful of stock, some parsley, and a bayleaf. Add some chopped capers, and serve at once, hot.