CAULIFLOWER AND TOMATO SAUCE.—­Boil and place the cauliflower or flowers upright in a dish as in the above recipe.  Now mask all the flower part very neatly, commencing round the edges first, with some tomato conserve previously made warm, and serve immediately.  This is a very pretty-looking dish.

CELERY, STEWED.—­The secret of having good stewed celery is only to cook the white part.  Throw the celery into boiling water, with only sufficient water just to cover it.  When the celery is tender use some of the water in which it is stewed to make a sauce to serve with it, or better still, stew the celery in milk.  The sauce looks best when it is thickened with the yolks of eggs.  A very nice sauce indeed can be made by first thickening the milk or water in which the celery is stewed with a little white roux, and then adding a quarter of a pint of cream boiled separately.  Stewed celery should be served on toast, like asparagus; a little chopped blanched parsley can be sprinkled over the white sauce by way of ornament, and fried bread should be placed round the edge of the dish.

Stewed celery can also be served with sauce Allemande or Dutch sauce.

ENDIVE.—­Endive is generally used as a salad, but is very nice served as a vegetable, stewed.  White-heart endives should be chosen, and several heads will be required for a dish, as they shrink very much in cooking.  Wash and clean the endives very carefully in salt and water first, as they often contain insects.  Boil them in slightly salted water till they are tender, then drain them off, and thoroughly extract the moisture; put them in a stew-pan with a little butter, pepper, salt, and nutmeg, let them stew for some little time; add the juice of a lemon, and serve.  It will make the dish much prettier if you reserve one head of endive boiled whole.  Place the stewed endive on a dish, and sprinkle some chopped blanched parsley over it, then place the single head of endive upright in the centre, and place some fried bread round the edge.

LEEKS, STEWED.—­Leeks must be trimmed down to where the green part meets the white on the one side, and the root, where the strings are, cut off on the other.  They should be thrown into boiling water, boiled till they are tender, and then thoroughly drained.  The water in which leeks have been boiled is somewhat rank and bitter, and, as the leeks are like tubes, in order to drain them perfectly you must turn them upside down.  They can be served on toast, and covered with some kind of white sauce, either ordinary white sauce, sauce Allemande, or Dutch sauce.

LEEKS, WELSH PORRIDGE.—­The leeks are stewed and cut in slices, and served in some of the liquor in which they are boiled, with toast cut in strips, something like onion porridge.  Boil the leeks for five minutes, drain them off, and throw away the first water, and then stew them gently in some fresh water.  In years back, in Wales, French plums were stewed with and added to the porridge.