SPANISH CAULIFLOWER Finely chop one medium-size onion and a small bunch of parsley. Melt one tablespoon butter in a pan and fry the onion until it is brown. Season with celery salt. Blend in one tablespoon flour, add one cup boiling water and let simmer for half an hour. Carefully clean the cauliflower and boil for one-half hour. Drain the onion sauce, add three tablespoons tomato catsup, drain the cauliflower, turn into a baking-pan, pour over the sauce, place in a moderate oven for five minutes and serve hot. CAULIFLOWER WITH BROWN CRUMBS Drain and place the hot cauliflower in serving dish, and pour over it two tablespoons fine bread crumbs browned in one tablespoon of hot butter or fat. Serve hot. Asparagus may be served in this style. CAULIFLOWER OR ASPARAGUS (HUNGARIAN) Cook in salt water until tender. Spread with bread crumbs and butter. Pour some sour cream over the vegetable and bake until the crumbs are a golden brown. SCALLOPED CAULIFLOWER Boil and drain off the water, grease a baking-dish, line with a layer of cauliflower, add a layer of toasted bread crumbs, another of cauliflower and so on alternately, letting the top layer be of bread crumbs. Over all pour one cup of boiling milk, dot the top with butter and bake in a moderate oven for twenty minutes. CAULIFLOWER (ROUMANIAN) Brown a minced onion, add cauliflower cut in pieces with a small quantity of water; stew, add salt, white pepper, a little sour salt and red tomatoes; when half done add one-fourth cup of rice. Cook until rice is done. The onion may be browned either in butter, fat or olive oil, as desired. CREAMED CELERY Remove the leaves from the stalks of celery; scrape off all rusted or dark spots; cut into small pieces and drop in cold water. Having boiling water ready; put the celery into it, adding one-half teaspoon of salt for every quart of water. Boil until tender, leaving the cover partly off; drain and rinse in cold water. Make a cream sauce; drop the celery into it; heat thoroughly and serve. LETTUCE If lettuce has grown until rather too old for salad, it may be cooked, and makes a fairly palatable dish. BOILED LETTUCE Wash four or five heads of lettuce, carefully removing thick, bitter stalks and retaining all sound leaves. Cook in plenty of boiling salted water for ten or fifteen minutes, then blanch in cold water for a minute or two. Drain, chop lightly, and heat in stew-pan with some butter, and salt and pepper to taste. If preferred, the chopped lettuce may be heated with a pint of white sauce seasoned with salt, pepper, and grated nutmeg. After simmering for a few minutes in the sauce, draw to a cooler part of the range and stir in the well-beaten yolks of two eggs. GREEN LIMA BEANS Cover the shelled beans with boiling water; bring to a boil quickly; then let them simmer slowly till tender. Drain and add salt, pepper and butter or hot cream or cream sauce. CARROTS