Worldwide Cookbooks

The Consumer Viewpoint

SIMPLE ITALIAN COOKERY

American Woman's Home

Art of Living in Australia

Cooking Eggs

Elegant Art of Dining

Guide to Marketing and Cooking

Italian Recipes

Meal Preparation

School and Home Cooking

Physiology of Taste

Tried and True Recipes

Library of Cookery

Hans Christian Andersen . American Fairy Tales . Grimm's Fairy Tales

Aesop's Fables - Tales with Morals . Mother Goose . Mother Goose in Prose

 CAULIFLOWER AND ITS PREPARATION

104. CAULIFLOWER grows in heads as does cabbage, but only the flower or
blossom of the plant is eaten. A head of cauliflower from which the
leaves have not been removed is shown in Fig. 8. In flavor and
composition this vegetable is similar to cabbage, but its flavor is a
little more delicate. Still, cauliflower should always be cooked in an
uncovered vessel, as are cabbage and Brussels sprouts, if a strong
disagreeable flavor would be avoided.

[Illustration: FIG. 8]

105. SELECTION AND COOKING.--Very solid heads of cauliflower that are
creamy white in color and free from the black specks or blemishes so
common to this vegetable should be selected for cooking. The only care
that cauliflower requires before cooking is to keep it in a cool place,
for it does not wilt nor decay quickly.

To prepare this vegetable for cooking, the white head should be cut from
the leaves, which are discarded. Then the head should be placed upside
down in a pan of salt water and allowed to soak for an hour in order to
drive out the small bugs or worms that are so frequently found in this
vegetable. The cauliflower may then be cooked whole or broken apart, but
in either case it should be cooked until tender in boiling salted water
with the cover removed from the kettle.

106. CAULIFLOWER WITH TOMATO SAUCE.--Variety can be secured in the
preparation of cauliflower by serving it with a tomato sauce. Besides
being very palatable, this is an extremely attractive dish because of
the contrast in colors. Chicken gravy may be used instead of tomato
sauce, and a most delightful dish is the result.

CAULIFLOWER WITH TOMATO SAUCE
(Sufficient to Serve Six)

1 head cauliflower
2 Tb. butter
2 Tb. flour
1/2 tsp. salt
Dash of pepper
2 c. strained tomato

Soak the cauliflower in cold salted water, and then tie it carefully in
a piece of cheesecloth and put it to cook in boiling salted water. Cook
until tender, but not so long that it will fall to pieces. Take from the
water, remove the cheesecloth carefully, and place the cauliflower in a
vegetable dish. While the cauliflower is cooking, prepare the sauce by
melting the butter in a double boiler, adding the flour, salt, and
pepper, and stirring into this the heated strained tomato made by
forcing canned or stewed tomatoes through a sieve. Cook until the sauce
has thickened and then pour over the cauliflower in the vegetable dish.
Serve hot.

[Illustration: FIG. 9]

107. SCALLOPED CAULIFLOWER.--Another opportunity to make a delicious
scalloped dish is afforded by cauliflower. In fact, many persons prefer
scalloped cauliflower to any of the dishes made from this vegetable. The
ingredients used with the cauliflower increase its food value, which is
somewhat low.

SCALLOPED CAULIFLOWER
(Sufficient to Serve Six)

1 head cauliflower
2 Tb. butter
2 Tb. flour
1 c. milk
1 c. water from cauliflower
1/2 tsp. salt
Dash of pepper
1 c. buttered crumbs

Prepare and cook the cauliflower according to the directions given in
Art. 105, breaking it into flowerets before pouring the boiling water on
it. When it has cooked tender, drain the water from it. Prepare a sauce
with the butter, flour, milk, water from the cauliflower, salt, and
pepper. Butter the crumbs by pouring 1 tablespoonful of melted butter
over them. Put 1/4 cupful of the crumbs on the bottom of a baking dish,
add one-half of the cauliflower, and over this place another 1/4 cupful
of crumbs. Then add the remainder of the cauliflower, and pour the white
sauce over all. Sprinkle the remainder of the crumbs over the top. Place
in a hot oven and bake until well heated through and brown on top. Serve
from the dish.

108. CREAMED CAULIFLOWER.--A very attractive vegetable dish can be
prepared from cauliflower by cooking the head whole and then serving a
cream sauce over it, as shown in Fig. 9. In serving, a portion of the
head should be broken off for each person and served with a little of
the cream sauce.

CREAMED CAULIFLOWER
(Sufficient to Serve Six)

1 head cauliflower
2 Tb. butter
2 Tb. flour
1 c. milk
1/2 c. water in which cauliflower was cooked
1/2 tsp. salt
Dash of pepper

Soak a solid head of cauliflower in cold salted water for about 1 hour.
Then wash thoroughly, wrap carefully in cheesecloth, and cook in boiling
salted water until tender. When sufficiently cooked, drain, and make a
sauce of the other ingredients. Place the cauliflower in a vegetable
dish, pour the white sauce over it, and serve hot.