Broad Beans, Kidney Beans, &c.,

usually require to have the tough white sloughs removed. To facilitate
this, pour boiling water over, when they may be slipped off quite easily.
Cook same as green peas.


To Re-heat Peas, &c.,

Put a little butter in saucepan, a finely minced shallot or spoonful grated
onion, and some tomato free from skin and seeds. Simmer till cooked, lay in
the vegetables to be warmed up. Make thoroughly hot and serve.


Cauliflower.

Trim and lay in cold salt water for some time, then boil or steam till just
done. Trim off all the green leaves--it is best not to do this before
cooking, as it is not so ready to break--lay in vegetable dish, and pour
white sauce over.


Cauliflower au Gratin.

Prepare exactly as above. Coat with the sauce, sprinkle all over with bread
crumbs or grated cheese, or a mixture of both, put some butter in little
bits over it, and bake a light-brown in moderate oven.