Buttered Carrots

Cook peeled and sliced carrots until tender in boiling salted water. Drain and put into a saucepan with two tablespoonfuls each of butter and sugar, for each two cupfuls of carrots. Stir constantly until covered with syrup and colored a little. Sprinkle with lemon-juice and serve immediately.

Boiled Cauliflower

Wash and trim a head of cauliflower and soak it for an hour in cold salted water, head down. Rinse thoroughly, cover with boiling salted water, and boil until done. Drain, and serve with any preferred sauce.

Baked Cauliflower

Prepare according to directions given for Boiled Cauliflower. Put into a buttered baking-dish, pour over a Drawn-Butter Sauce, sprinkle with crumbs, dot with butter, and add a little grated cheese if desired. Brown in the oven and serve in the baking-dish.

Buttered Cauliflower

Boil two cauliflowers in salted water until tender. Drain, separate into flowerets, arrange in a serving-dish, and season with salt and pepper. Heat a cupful of butter in a frying-pan without browning, skim, and put in enough fresh crumbs to make a smooth thin paste. Spread over the cauliflower and serve.

Creamed Cauliflower

Prepare according to directions given for Boiled Cauliflower, adding a pinch of soda to the water. Cook slowly until done, drain, rinse in hot water, cut into convenient pieces for serving, pour over a Cream Sauce and serve, or break into flowerets, and reheat in Cream Sauce.

Fried Cauliflower

Clean a cauliflower and separate into flowerets. Parboil for five minutes, change the water, and cook until tender, adding a tablespoonful of salt to the water. Drain, dry, and, if desired, marinate in French dressing, dip in crumbs, then in an egg beaten with three tablespoonfuls of water, then in crumbs or batter. Fry in deep fat and serve with Tartar or Tomato Sauce.

Cauliflower Fritters

Make a batter of a tablespoonful of melted butter, half a cupful of milk, the yolk of an egg well-beaten, salt and pepper to season, and a tablespoonful or more of flour. Separate freshly cooked cauliflower into convenient pieces. Dip in the batter and fry in deep fat.

Escalloped Cauliflower

Boil until tender, separate into small pieces, and pack stems downward in a buttered baking-dish, or use the cauliflower unbroken. Mix a cupful of bread-crumbs, two tablespoonfuls of melted butter, enough cream or milk to moisten, pepper and salt to season, and one egg well-beaten. Spread over the cauliflower, cover, and bake for six minutes, then uncover and brown. Serve in the same dish.

Cauliflower Au Gratin

Boil flowerets of cauliflower in salted water until nearly done and drain. Arrange in layers in a buttered baking-dish, with Cream Sauce between the layers and sprinkling each layer thickly with grated Parmesan cheese. When the dish is full, cover with sauce, sprinkle with cheese and crumbs, dot with butter, and brown in the oven. Serve in the baking-dish. Or use milk, crumbs, and bits of butter between the layers instead of Cream Sauce.