... The Menu A Nice Little Luncheon Cauliflower Cream Soup Wash, trim, and boil two small cauliflowers in salted water till tender, rub the flowers through a sieve. Have ready a pint and a half of white stock, bring it to the boil and stir in 20z. of tapioca; ...

... (enough for 6) s Ingredients: Cauliflower; -j pint Yorkshire pudding batter 2 oz. grated cheese 1 oz. dripping. Partly boil cauliflower. Melt dripping in shallow S fire-proof dish. Break cauliflower into sprigs and c spread over dish. Pour on batter, bake ...

... to taste. Put in the carrots, toss them up for two minutes, and serve them with fried sippets. Cauliflower au Parmesan Have four very small white cauliflowers, cut off the stalks and stems, making them flat, so that they will stand nicely in the dish. Wash ...

... different colours, such as carrot or tomato, spinach and mushroom. These nYhke an attractive little entrde. Stuffed Cauliflower Boil a cauliflower till cooked, but not so soft as to fall to pieces. With a sharp knife remove a small part of the heart of the ...

... to time. Make a gravy in the usual way, and serve roasted potatoes and currant jelly with it. Cauliflower au Parmesan Choose four very small white cauliflowers, cut off the stalks and stems so that they will stand nicely in the dish. Wash thoroughly and ...

... croiltons small pieces of fried bread). I f 2 cauliflowers. I 8 potatoes. 1 J dessertspoonfuls flour. 4 rashers of bacon. 1 oz. of margarine. 2 cups of milk. PLAT QUATRE SAISONS. Boil two small cauliflowers in salt water until tender; at the same time' ...

... a lemon. When the liaison has become set, dish them up with fancy fried croutons round them. Cauliflower au Parmesan Choose four very small white cauliflowers, cut off the stalks and stems, making them flat, so that they will stand nicely in the dish. ...

... the oven until done. Be sure to have some butter on the tomatoes while they are cooking. Souffle of Cauliflower a la Baronne Boil a good-sized cauliflower, cook until tender, then drain and cut up into neat pieces. Place in a buttered souffle dish with ...

... on a mound of peas, pour a thick gravy round and serve hot with new potatoes. Marinade de Chouxfleurs (Cauliflower Fritters) Break a cooked cauliflower up into neat pieces, dip these in frying batter till well covered, and fry in boiling fat. Drain them ...

... adding gradually oz. of margarine. Season to taste, and serve immediately with fish, asparagus, or cauliflower. CAULIFLOWER SOUFFLE Boil 1 large cauliflower until tender; keep back 1 cupful of the liquid and make a sauce by stirring 1 oz. of flour into 1 ...

... tablespoonfuls of cream. Stir all well together, and bake in a buttered pie-dish till brown. Cauliflower au Parmesan Choose four very small white cauliflowers, cut off the stalks and stems, making them flat, so that they will stand nicely in the dish. ...

... and fill them with the asparagus mixture. Put them in a hot oven for a few minutes. Dish up and serve. Cauliflower Fritters Break a cooked cauliflower up into neat pieces, dip them in frying batter till well covered, and fry in boiling fat. Drain them well ...