The Book of Household Management by Mrs. Beeton

white sauce No. 378, 2 tablespoonfuls of grated Parmesan cheese, 2 oz. of fresh butter, 3 tablespoonfuls of bread crumbs. _Mode_.--Cleanse and boil the cauliflowers by recipe No. 1104, and drain them and dish them with the flowers standing upright. Have ready the above proportion of white sauce; pour sufficient of it over the cauliflowers just to cover the top; sprinkle over this some rasped Parmesan cheese and bread crumbs, and drop on these the butter, which should be melted, but not oiled. Brown with a salamander, or before the fire, and pour round, but not over, the flowers the remainder of the sauce, with which should be mixed a small quantity of grated Parmesan cheese. _Time_.--Altogether, 1/2 hour. _Average cost_, for large cauliflowers, 6d. each. _Sufficient_,--3 small cauliflowers for 1 dish. _Seasonable_ from the beginning of June to the end of September. CELERY. [Illustration: CELERY IN GLASS.]