SCRAMBLED CAULIFLOWER—­Trim off the coarse outer leaves of a cauliflower.  After soaking and cooking, drain well and divide into branches.  Sprinkle with nutmeg, salt and pepper and toss into a frying pan with hot butter or olive oil.

MACARONI OR SPAGHETTI SERVED IN ITALIAN STYLE—­Break a pound of macaroni or spaghetti into small pieces.  Put into boiling salted water and boil about twenty minutes.  Then drain and arrange on platter.  Sprinkle on each layer grated cheese and mushroom sauce.  Serve hot.

MUSHROOM SAUCE, ITALIAN STYLE—­(For macaroni, spaghetti, ravioli and rice.)—­A small piece of butter about the size of an egg.  One or two small onions, cut very small.  About two pounds of beef.  Let all brown.  Prepare as you would a pot roast.  Add Italian dried mushrooms, soaked over night in hot water, chopped in small pieces.  Add about one-half can of tomatoes.  Let all cook well.  Salt and pepper to taste.  Add a little flour to thicken.

MOLD SPINACH—­Remove roots and decayed leaves, wash in several waters until no grit remains.  Boil in water to nearly cover until tender, drain, rinse in cold water, drain again, chop very fine; reheat in butter, season with salt and pepper and pack in small cups.  Turn out and garnish with sifted yolk of egg.

NUT PARSNIP STEW—­Wash, scrape and slice thin two good-sized parsnips.  Cook until perfectly tender in two quarts of water.  When nearly done add a teaspoon of salt and when thoroughly done a teaspoon of flour mixed with a little cold water, stir well and let boil until the flour is well cooked, then stir in one-half cup of walnut meal, let boil up once, and serve immediately.

POTATOES A LA MAITRE D’HOTEL—­Slice cold boiled potatoes thin.  Melt a rounding tablespoonful of butter in a saucepan, add a heaping pint bowl of the potatoes, season with salt and pepper, and heat.  Now add a teaspoon of lemon juice and the same of finely minced parsley, and serve at once.

POTATOES AU GRATIN—­Make a white sauce, using one tablespoonful of butter, one of flour, one-half a teaspoonful salt, one-quarter of a teaspoonful of white pepper and one cupful of milk.  Cut cold boiled potatoes into thick slices, or, better still, into half-inch cubes.  Butter a baking dish, put in it a layer of the sauce, then one of the potatoes, previously lightly seasoning with salt and pepper.  Continue until all are in, the proportion of potato being about two cupfuls.

To one cupful of dried and sifted breadcrumbs, add one teaspoonful of melted butter and stir until it is evenly mixed through.  Spread this over the contents of the baking dish, and place in a quick oven for twenty minutes, or until nicely browned.  For a change, a little onion juice, chopped parsley or grated cheese may be added to the sauce.

POTATO CREAMED—­Cut cold boiled potatoes into small dice and cover them in a small saucepan with milk.  Let them stand where they will heat slowly and absorb nearly all the milk.  When hot add to one pint of potatoes a tablespoon of salt and a dash of white pepper.  Sprinkle a little finely chopped parsley over the top as a garnish.