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 

 green 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. 



ACCESSOEY RECEIPTS. 



38. CAULIFLOWER SAUCE (Good Living). Use 

 either white or cream sauce, adding to it the 

 flowerets of cauliflower previously boiled tender. 

 Serve with boiled fowl, veal saute", etc. 



39. CAULIFLOWER SAUCE (To accompany No. 

 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 pepper 

 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 tablespoonf ul of butter, 2 tablespoonf uls of flour. 



