them
together half an hour; then add a little cream, butter, and flour.
Simmer a few minutes longer, and serve them up.--To dress a cauliflower
with parmesan, boil the vegetable, drain it on a sieve, and cut the
stalk so that the flower will stand upright about two inches above the
dish. Put it into a stewpan with a little white sauce, and in a few
minutes it will be done enough. Then dish it with the sauce round, put
parmesan grated over it, and brown it with a salamander.

CAULIFLOWERS RAGOUT. Pick and wash the cauliflowers very clean, stew
them in brown gravy till they are tender, and season with pepper and
salt. Put them in a dish, pour gravy on them, boil some sprigs of
cauliflower white, and lay round.

CAYENNE. Those who are fond of this spice had better make it themselves
of English capsicums or chillies, for there is no other way of being
sure that it is genuine. Pepper of a much finer flavour may be obtained
in this way, without half the heat of the foreign article, which is
frequently adulterated and coloured with red lead. Capsicums and
chillies are ripe and in good condition, during the months of September
and October. The flavour of the chillies is superior to that of the
capsicums, and will be good in proportion as they are dried as soon as
possible, taken care that they be not burnt. Take away the stalks, put
the pods into a cullender, and set them twelve hours before the fire to
dry. Then put them into a mortar, with one fourth their weight of salt;
pound and rub them till they are as fine as possible, and put the powder
into a well-stopped bottle. A hundred large chillies will produce about
two ounces of cayenne. When foreign cayenne is pounded, it is mixed with
a considerable portion of salt, to prevent its injuring the eyes: but
English chillies may be pounded in a deep mortar without any danger, and
afterwards passed through a fine sieve.

CELERY SAUCE. Cut small half a dozen heads of clean white celery, with
two sliced onions. Put them into a stewpan, with a small piece of
butter, and sweat them over a slow fire till quite tender. Add two
spoonfuls of flour, half a pint of broth, salt and pepper, and a little
cream or milk. Boil it a quarter of an hour, and pass it through a fine
hair sieve with the back of a spoon. When celery is not in season, a
quarter of a dram of celery seed, or a little of the essence, will
impregnate half a pint of sauce with all the flavour of the vegetable.
This s