A POT-POURRI OF RECIPES.

Auckland Star, Volume LXV, Issue 252, 24 October 1934, Page 14

A POT-POURRI OF RECIPES.

CAULIFLOWER AU GRATIN. For the thrifty housewife, she should try cauliflower done this way for a change, the family will relish it: — One whole cold, cooked, cauliflower, 2oz grated cheese, J-pint white' sauce, cayenne, salt and breadcrumbs. Chop cauliflower up in large pieces, and put in ft well-huttered pie dish. Make some White sauce, and add a little mace to it. put in half tho cheese, season with cayenne and salt, and pour over the cauliflower. Sprinkle the remainder of the cheese over the top, and a few breadcrumbs, and cook in a moderate oven for twenty minutes. Cauliflower Salad. One cauliflower, one lettuce, two hardboiled eggs, pepper and salt. Boil and drain tho cauliflower in the usual way nnd stand aside till cold. Shred the lettuce, nnd place it in a heap in the centre of tho salad bowl; branch the cauliflower and place the pieces round the lettuce. Sprinkle well with pepper and salt. Cut the eggs in halves, remove the yolks and rub through a sieve. Cut the whites into rings, and decorate the salad with them. Pour plain saiad dressing over just before serving, or seiid to table in a separate bowl. Apple and Celery Salad. Many people like a number of salads with their Sunday night's tea. This disk is nutritious as well as appetising. L'ael and core three Jonathan apples and chop with a silver knife into small pieces. Squeeze over them the juice of a lpnion, so that apples do not discolour. Xow chop the white sticks of a head of celery into dice, and add to the apple. A small fresh pineapple may be added if liked, but this, too, has to bo finely chopped if included. Make a dressing of half a .;up of cream mixed with a desertspoonful of concentrated milk, a dessertspoonful ->f grated cheese, salt and pepper to taste, and a teaspoonful of mixed mustard. Into this pour two tablespoonfuls of white vinegar (for preference), drop by drop, stirring all the time, so that the mixture will not curdle. Then add a cup of chopped walnuts to the dressing, and stir again. Mix into the salad and distribute evenly, then serve at once.

Baked Tomatoes. Tomatoes arc coming in more freely,, and this is a nice breakfast dish. Scoop out the centres after chopping off the tops, and fill the cavities with the scooped out part, mixed with grated cheese, breadcrumbs, chopped hard-boiled egg and a little minced onion. Bake for twenty minutes in a slow oven, and serve twO;tomatoes to each person on squarjs of buttered toast. A Delicious Dish. Take one or t\i-o pounds of veal and cut into nice pieces. Put in saucepan with two cups of water, an onion sliced very thin, pepper, salt, two cloves, two peppercorns, a quarter teaspoonful of ground mace, and half a lemon rind grated. Simmer slowly for an hour and a quarter. Shell a pound or more of fresh green peas, add to the veal, with a chopped teaspoonful of mint and parsley. After peas have been cooking some time, add a half a pound of macaroni or vermicelli, one teaspoonful of butter, and boil for twenty minutes.