Cauliflower Maccaroni
Having removed the outside leaves, and cut off the stalk, wash the cauliflower, and examine it thoroughly to see if there are any insects about it. Next lay it for an hour in a pan of cold water. Then put it into a pot of boiling milk and water that has had a little fresh butter melted in it. Whatever scum may float on the top of the water must be removed before the cauliflower goes in. Boil it steadily half an hour, or till it is quite tender. Then take it out, drain it, and cut it into short sprigs. Have ready three ounces of rich, but not strong cheese, grated fine. Put into a stew-pan a quarter of a pound of fresh butter, nearly half of the grated cheese, two large table-spoonfuls of cream or rich milk, and a very little salt and cayenne. Toss or shake it over the fire till it is well mixed and has come to a boil. Then add the tufts of cauliflower, and let the whole stew together about five minutes. When done put it into a deep dish, strew over the top the remaining half of the grated cheese, and brown it with a salamander or a red-hot shovel held above the surface.
This will be found very superior to real maccaroni. It is a company dish.