ful of flour, and salting to taste. When the cauliflower is
tender, dish, and pour over it the hot tomato sauce.

16. WITH MUSHROOMS (_Buckeye Cook Book_).--Put in a frying pan,
in hot fat, a few small mushrooms and part of a cauliflower, broken into
sprigs. Sprinkle over them some grated cheese, and baste the whole well
from time to time with the hot fat.

17. WITH BRUSSELS SPROUTS (_Mr. S. J. Soyer_).--Cauliflower,
Brussels sprouts, dotter of egg, butter, a tablespoonful of cream, half
a pint of sauce for vegetables, potato pure--that is, bouillon thickened
with mashed potatoes and strained.

Both cauliflower and sprouts are to be well cleaned, boiled separately
in salt water and served on the pure, the cauliflower in the centre and
the sprouts around it for garnishing. The sauce, to which is added the
egg dotters, butter and cream, is poured hot over the cauliflower and
sprouts.

18. AU GRATIN (_Good Living_).--Boil the cauliflower as
directed. Set it in a round baking dish which can be sent to the table.
For a moderate sized cauliflower make one pint of cream sauce (No. 42).
Add to the sauce two heaping tablespoons each or grated Parmesian and
Gruyere cheese and a dash of cayenne. Mix the sauce and pour it over the
cauliflower, letting it penetrate all the crevices. Cover the top with
fine grated bread crumbs, dot with butter, and bake twenty minutes.
Serve in the same dish.

19. AU GRATIN (_Mrs. Marshall_).--Trim the cauliflower and
blanch it[F]; put it to boil in boiling water till it is tender; then
take up and drain. Butter the dish on which it is to be served and put
on it about two tablespoonfuls of the sauce as below (No. 39); put the
cauliflower on the sauce, then cover it over thickly with sauce, and
smooth it all over with a palette knife; sprinkle it with browned bread
crumbs; stand the dish in an ordinary baking tin containing about a pint
of boiling water; place in the oven for about fifteen or twenty minutes,
and when a nice golden color take it from the oven and sprinkle over it
a very little grated Parmesian cheese. Stand the dish on another with a
napkin, and serve very hot as a second course or luncheon dish.

20. AU GRATIN (_Mr. S. J. Soyer_).--Three cauliflower heads,
salt, pepper, grated bread, two eggs, one-quarter pound grated Parmesian
cheese, one-quarter pound grated Swiss cheese, one pint white sauce.

The cauliflowers are boiled rare, taken out and drained off. White sauce
and spic