STUFFED CAULIFLOWER

Pick over a fine cauliflower, and plunge it for a moment in boiling
water. Look over it well again and remove any grit or insects. Put it
head downwards in a pan when you have already placed a good slice of fat
bacon at the bottom and sides. In the holes between the pan and the
vegetable put a stuffing of minced meat, with breadcrumbs, yolks of eggs,
mushrooms, seasoning of the usual kinds, in fact, a good forcemeat. Press
this well in, and pour over it a thin gravy. Let it cook gently, and when
the gravy on the top has disappeared put a dish on the top of the
saucepan, turn it upside down and slip the cauliflower out. Serve very
hot.



GOURMANDS' MUSHROOMS

There was a man in Ghent who loved mushrooms, but he could only eat them
done in this fashion. If you said, "Monsieur, will you have them tossed
in butter?" he would roar out, "No--do you take me for a Prussian? Let me
have them properly cooked."

Melt in a pan a lump of butter the size of a tangerine orange and squeeze
on it the juice of half a lemon. The way to get a great deal of juice
from a lemon is to plunge it first of all for a few minutes, say five
minutes, in boiling water. When the butter simmers, throw in a pound of
picked small mushrooms, stir them constantly, do not let them get black.
Then in three or four minutes they are well impregnated with butter, and