CAUDLE. Make a fine smooth gruel of half grits, strain it after being well boiled, and stir it at times till quite cold. When to be used, add sugar, wine, lemon peel and nutmeg. A spoonful of brandy may be added, and a little lemon juice if approved. Another way is to boil up half a pint of fine gruel, with a bit of butter the size of a large nutmeg, a spoonful of brandy, the same of white wine, one of capillaire, a bit of lemon peel and nutmeg.--Another. Beat up the yolk of an egg with sugar, mix it with a large spoonful of cold water, a glass of wine, and nutmeg. Mix it by degrees with a pint of fine gruel, not thick, but while it is boiling hot. This caudle is very agreeable and nourishing. Some add a glass of beer and sugar, or a tea-spoonful of brandy.--A caudle for the sick and lying-in is made as follows. Set three quarts of water on the fire, mix smooth as much oatmeal as will thicken the whole, with a pint of cold water; and when the water boils pour in the thickening, and add twenty peppercorns in fine powder. Boil it up to a tolerable thickness; then add sugar, half a pint of good table beer, and a glass of gin, all heated up together. CAULIFLOWERS. Choose those that are close and white, cut off the green leaves, and see that there be no caterpillars about the stalk. Soak them an hour in cold water, then boil them in milk and water, and take care to skim the saucepan, that not the least foulness may fall on the flower. The vegetable should be served very white, and not boiled too much.--Cauliflower dressed in white sauce should be half boiled, and cut into handsome pieces. Then lay them in a stewpan with a little broth, a bit of mace, a little salt, and a dust of white pepper. Simmer 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.