Chonfleur au Gratin

Boil a large cauliflower twenty minutes in salted water. When tender
drain and put on the dish on which it is to be served. Make a sauce of
two ounces of butter, one ounce of flour and half a pint of milk,
one ounce of grated Parmesan cheese, salt and cayenne. Mix this well,
putting in the cheese last. Pour it over the cauliflower and sprinkle
more cheese over the top. Set in a hot oven until browned and serve at
once.

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Okra

Cut the stems off of young okra pods and boil in water until the seeds
turn red, which should be in half an hour. Drain and toss in a pan
with butter, salt, pepper and cayenne.

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Potato Cream

Boil six medium-sized, mealy potatoes and when soft press them through
a sieve until light and floury. Then beat into them the raw yolks of
six eggs and a little milk and butter. Season with salt and pepper and
sprinkle with finely chopped chevril and thyme, and fine dice of fried
bread before serving.

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