218 THE CAULIFLOWER. 



sliced fine, two large or three small heads of cauli- 

 flower, three heads of white cabbage sliced fine, 

 nine large onions sliced, one large horseradish, one 

 quart green beans cut one inch long, one quart 

 gi'een tomatoes sliced; put this mixture in a pretty 

 strong brine twenty-four hours; drain three hours; 

 then sprinkle in one-fourth pound black and one- 

 fourth pound white mustard seed; also one table- 

 spoonful black ground pepper; let it come to a boil 

 in just vinegar enough to cover it, adding a little 

 alumn; drain again, and when cold put in one- 

 half pint ground mustard; cover the whole with 

 good cider vinegar; add turmeric enough to color 

 if you like. 



ACCESSORY RECEIPTS. 



38. CArLiFLowER Sauce (Good Living). — L'se 

 either white or cream sauce, adding to it the 

 flowerets of cauliflower previously boiled tender. 

 Serve with boiled fowl, veal saut6, etc. 



39. Cauliflower Sauce (To accomjKiny A^o. 

 19). — One pint of thick Bechamel sauce, a quarter 

 of a pound of grated Parmesian cheese, two table- 

 spoonfuls of grated Gruy^re cheese, two table - 

 spoonfuls of cream, a little dust of cayenne j)epper 

 and a pinch of salt; mix well together, and use. 



40. Tomato Sauce {To accompany No 14). — 

 6 large tomatoes, or 1 can. 2 chopped onions. 

 Butter, size of an egg. Salt and pepper. 



Bunch of parsley or thyme. Pinch of sugar, 



1 tablespoonful of butter, 2 tablespoonf uls of flour. 



