Cauliflower A La Hol-Landaise

One medium sized cauliflower, one-half cup of butter, the yolks of two eggs, a quarter of a teaspoonful of salt, a few grains of cayenne, one tablespoonful of lemon juice, and one-third of a cup of boiling water.

Soak the cauliflower in cold water, head down, for one hour; then boil in boiling salted water, head up, until tender (about half an hour). Remove from the water, separate into pieces and cover with a sauce made as follows : Cream the butter, add the seasoning, the egg yolks, and the lemon juice, drop by drop, and last the boiling water. Cook over boiling water until it thickens.

Corn Pudding

One can of kornlet or corn, one cup of milk, three eggs, one level teaspoonful of salt, one level tablespoonful of sugar, one tablespoonful of butter. If a brand of canned corn is used in which the grains are large and solid it is advisable to press it through a colander before using it for pudding.

Melt the butter and add to the corn. Beat the eggs until frothy, add to them the milk, salt and sugar. Stir these into the corn, pour into a greased pudding dish and bake about twenty-five minutes, or until a delicate brown and puffed up, serve hot, as a vegetable.

Stewed Cucumbers

Pare six cucumbers, cut them into quarters, removing the seeds, and soak them in cold water for a half hour; then put them in a saucepan, cover with boiling water, add a teaspoonful of salt, and boil gently until tender, about twenty minutes. When done, turn them carefully into a vegetable dish, pour drawn butter over them and serve.

Stuffed Tomatoes

Choose large, smooth tomatoes, cut a slice off the stem ends, and with your fingers carefully scoop out some of the seeds. Put one cup of stale bread crumbs into a bowl, add to them quarter of a teaspoonful of onion juice, half a teaspoonful of salt and a dash of cayenne, and moisten it with a tablespoonful of melted butter. Fill the tomatoes with the stuffing, heaping it in the center. Place the tomatoes in a granite baking pan and bake in a quick oven thirty minutes. When done, take them up carefully, place on a heated dish and serve.

(This stuffing with fill six tomatoes.)

Croquettes Of Peas

Place in a double boiler one cup of milk. Rub together two rounding tablespoonfuls of butter and three rounding tablespoonfuls of flour. When the milk reaches boiling point add the butter and flour and stir until quite thick. Add a level teaspoonful of salt, four dashes of white pepper, and one pint of canned peas. Mix thoroughly, spread out on a platter and set away till cold and firm. When firm mould into cylinder-shaped croquettes, roll in fine bread crumbs, cover with egg and again with bread crumbs, and fry in smoking hot fat.