• 2 packages frozen peas
• 1 large minced onion
• 1 cup milk
• 1 cup heavy cream
• 4 T butter
• 2 tsp cornstarch, dissolved in 2 T milk

Boil the peas and onion together until soft; drain and puree. Add milk, cream and butter, place in a double boiler and let come to a boil. Thicken with the cornstarch mixture, and cook gently for 5 minutes, stirring smoothly. Season with salt, pepper and paprika to taste.

• 1 package frozen squash (or 2 slices peeled pumpkin, steamed soft and pureed)
• 2 cups milk
• 2 cups heavy cream
• 1 grated white onion
• ½ cup vermicelli (optional)
• 2 T butter
• salt, pepper, minced parsley

Place squash, milk, cream and onion in the top of a double boiler, and simmer for 25 minutes, stirring to mix occasion­ally.

Meanwhile boil the vermicelli for 15 minutes in water to cover. When tender, drain thoroughly and add to the squash puree, together with 2 T butter, season to taste with a little salt and pepper, and serve with a garnish of minced parsley.

A marinade in which to cook vegetables for appetizers or hors d’oeuvres. Greek cuisine uses even more olive oil than Italian . . .

• 2 cups water
• ½ cup olive oil
• ¼ cup lemon juice, or white wine vinegar
• 1 bay leaf
• 1 stalk of celery
• 1 tsp minced parsley

Combine in a saucepan, add a package of almost any frozen vegetable (or 1½ cups suitable raw vegetable) and cook gently for 15 minutes. Chill the vegetable in the cooking liquor overnight before serving.

Suitable vegetables: artichoke hearts, French-style beans, tiny Brussels sprouts, cauliflower, celery root, mixed veg­etables.

• 1 celery root, scraped and cut in julienne strips
• 1 tsp salt
• ½ tsp pepper
• 2 T tarrgon vinegar

Mix, cover tightly, and chill overnight

Sauce:

• 2 T heavy cream
• 1 tsp dry mustard
• 1 egg yolk
• 1 T olive oil
• 1 tsp Worcestershire Sauce
• 1 tsp meat stock (Bovril, Kitchen Bouquet)
• ½ tsp salt
• ¼ tsp pepper
• 1 phony of brandy (3/4 ounce)

Mix the sauce thoroughly. Drain the celeriac and add to the sauce, turning gently to coat each sliver.

To serve: place a lettuce leaf on each plate, top with a slice of ripe tomato, and cover with the celeriac. Dust with paprika.

Ingredients:

• 1 cup salted water
• 1 head cauliflower
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 hard-boiled eggs, chopped
• 2 tablespoons pimento, chopped
• 3/4 cup green onions, finely chopped
• 1/4 cup buttered crumbs
• 2 teaspoons cheese, grated

Bring salted water to a boil. Add whole cauliflower, cover, cook about 15 minutes, or until cauliflower is tender. Remove from pan. Cool.

Melt butter. Add flour, stir in milk. Cook until thick and smooth. Add salt, pepper, eggs, pimento, and green onions. Sim­mer 5 minutes.

Place cauliflower in greased baking dish or pan. Remove top, scoop out center. Fill center with sauce and replace top. Pour remaining sauce over cauliflower. Sprinkle with crumbs and cheese. Bake in 375 °F. oven for 30 minutes. Serves 4-5.