Take the white part of a boiled cauliflower after it is cold; chop it very small, and mix with it a sufficient quantity of well-beaten egg, to make a very thick batter. Then fry it in fresh butter in a small pan, and send it hot to table.
Having laid a fine cauliflower in cold water for an hour, put it into a pot of boiling water that has been slightly salted, (milk and water will be still better,) and boil it twenty-five minutes, or till the large stalk is perfectly tender. Then divide it, equally, into small tufts, and spread it on a dish to cool. Prepare a sufficient quantity of batter made in the proportion of a table-spoonful of flour, and two table-spoonfuls of milk to each egg. Beat the eggs very light; then stir into them the flour and milk alternately; a spoonful of flour, and two spoonfuls of milk at a time. When the cauliflower is cold, have ready some fresh butter in a frying-pan over a clear fire. When it has come to a boil and has done bubbling, dip each tuft of cauliflower twice into the pan of batter, and fry them a light brown. Send them to table hot.
Broccoli may be fried in this manner.
Having removed the outside leaves, and cut off the stalk, wash the cauliflower, and examine it thoroughly to see if there are any insects about it. Next lay it for an hour in a pan of cold water. Then put it into a pot of boiling milk and water that has had a little fresh butter melted in it. Whatever scum may float on the top of the water must be removed before the cauliflower goes in. Boil it, steadily, half an hour, or till it is quite tender. Then take it out, drain it, and cut it into short sprigs. Have ready three ounces of rich, but not strong cheese, grated fine. Put into a stew-pan a quarter of a pound of fresh butter; nearly half of the grated cheese; two large table-spoonfuls of cream or rich milk; and a very little salt and cayenne. Toss or shake it over the fire, till it is well mixed, and has come to a boil. Then add the tufts of cauliflower; and let the whole stew together about five minutes. When done, put it into a deep dish; strew over the top the remaining half of the grated cheese, and brown it with a salamander or a red hot shovel held above the surface.
This will be found very superior to real maccaroni.