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CAULIFLOWER AUX TOMATOES

Take a cauliflower, neatly slicing off the stalk to make it stand,
and leaving a ring of the tenderest leaves to surround the flower.
Wash well and cook in the usual way. Dish it neatly, pouring
a tomato puree over it, not hiding entirely the green and white
of the cauliflower. Garnish with chopped aspic, little pieces of
cooked vegetables and quartered eggs. —Mrs. G. P. Cowan

CELERY ROOT TIMBALE

Six celery roots, steam in soup, or water with butter. When
cooked mash through a sieve. Beat 4 eggs, add celery, % cupful
cream, pepper and salt. Bake in timbale forms in pan of boiling
water about 20 minutes. Serve with poulette sauce or creamed
mushrooms and chicken, etc. The timbale can be made with peas
or carrots instead of celery roots, or artichokes (Jerusalem) or
spinach. —Mrs. P. A. McLennan

MINT GLAZED CARROTS AND PEAS

Scrape and cut in small cubes 3 large carrots. Cook in boiling
salted water 15 minutes, drain, add 1/3 cupful butter, 1/3 cupful
sugar and 1 tablespoonful fresh mint leaves chopped fine. Cook
very slowly till carrots are tender and well glazed; add 1 small
can French peas that have been drained and heated in boiling water
to cover and drained again—or turn the glazed carrots: into a shal-
low vegetable dish and surround with border of peas.

—Muiss Betty Bronson (Beverly Hills)

CHESTNUT PUREE

Remove shells from chestnuts, cook until soft in boiling sal-
ted water. Drain, mash, moisten with scalded milk, season with
salt and pepper and beat until light. Chestnuts are often boiled,
riced and piled lightly in centre of dish, then surrounded by meat.

—Wing Wong
SCALLOPED EGG PLANT

Pare and slice the egg plant. Soak in salted water for 2 hours,
then wash in clear water and boil until tender. Beat 2 eggs well,
and when the egg plant is cool dip it into the eggs, then alternate
a layer of bread crumbs and the egg plant, adding butter, pepper,
salt and cream as you would in scalloped oysters.

—Kathryn Gray (Los Angeles)
EGG PLANT AND TOMATO, BAKED

Peel and slice egg plant, peel and slice tomatoes. Butter a
baking dish, add layer of egg plant, then layer of tomato, with an
occasional small dot of butter. The juice from the sliced tomatoes
will keep it moist enough. Put crumbs on top and bake for %
of an hour. Season to taste with salt and pepper. Layers of
cheese may be added if desired.

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