CABBAGE, RED.—­Red cabbages are chiefly used for pickling.  They are sometimes served fresh.  They should be cut across so that the cabbage shreds, boiled till they are tender, the moisture thoroughly extracted, and then put into a stew-pan with a little butter, pepper, and salt, and a few shakes of flour from the flour-dredger.  After stirring for ten minutes or a quarter of an hour, squeeze the juice of a lemon over them and serve.

CARROTS, BOILED.—­When carrots are boiled and served as a course by themselves, they ought to be young.  This dish is constantly met with abroad in early summer, but is rarely seen in England, except at the tables of vegetarians.  The carrots should be trimmed, thoroughly washed, and, if necessary, slightly scraped, and the point at the end, which looks like a piece of string, should be cut off.  They should be thrown into fast boiling water (salted) in order to preserve their colour.  When tender they can be served with some kind of good white sauce, or sauce Allemande or Dutch sauce.  Perhaps this latter sauce is best of all, as it looks like rich custard.  Part of the red carrot should show uncovered by any sauce.  They are best placed in a circle and the thick sauce poured in the centre; a very little chopped blanched parsley can be sprinkled on the top of the sauce.  In making Dutch sauce for carrots use lemon-juice instead of tarragon vinegar.

CARROTS, FRIED.—­Fried carrots can be made from full-grown carrots.  They must be first parboiled and then cut in slices; they must then be dipped in well-beaten-up egg, and then covered with fine dry bread-crumbs and fried a nice brown in smoking hot oil in a frying-basket.  The slices of carrot should be peppered and salted before being dipped in the egg.

CARROTS, MASHED.—­When carrots are very old they are best mashed.  Boil them for some time, then cut them up and rub them through a wire sieve.  They can be pressed in a basin and made hot by being steamed.  A little butter, pepper and salt should be added to the mixture.  A very pretty dish can be made by means of mixing mashed carrots with mashed turnips.  They can be shaped in a basin, and with a little ingenuity can be put into red and white stripes.  The effect is something like the top of a striped tent.

CAULIFLOWER, PLAIN BOILED.—­Cauliflowers can be treated in exactly the same manner as brocoli, and there are very few who can tell the difference. (See BROCOLI.)

CAULIFLOWER AU GRATIN.—­This is a very nice method of serving cauliflower as a course by itself.  The cauliflower or cauliflowers should first be boiled till thoroughly tender, very carefully drained, and then placed upright in a vegetable-dish with the flower part uppermost.  The whole of the flower part should then be masked (i.e., covered over) with some thick white sauce.  Allemande sauce or Dutch sauce will do.  This is then sprinkled over with grated Parmesan cheese and the dish put in the oven for the top to brown.  As soon as it begins to brown take it out of the oven and finish it off neatly with a salamander (a red-hot shovel will do), the same way you finish cheese-cakes made from curds.