Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-07-12
BEAUTY IN CAULIFLOWER.

up would not find themselves conspicuous
BEAUTY IN CAULIFL0WER.
How 10 Bring the Vegetable to the Table
Peaches Should Be Eaten with Finger
and Teeth-some Popular Dishes-Hint
for the Household.
WRITTEN FOR THE DIsPATcH.J
The learned Dr. Samuel Johnston, whose
taste for eating was not refined one, a.
will be admitted, went beyond his natura
habit to pay a compliment and make wit
ticism on this vegetable. "Of all the
flowers of the garden" said he, 81 like the
caulifower best" In this instance his goot
practical Judgment and sage philosophit
conclusion are discernible, bat it is proba
BILE that his wise observation was made IN
compliment to his appetite rather than tt
his perception of the beautiful
Nevertheless the vegetable Is in more
than one way beautiful, and it can be pre-
pared in very attractive ways. A gentle
man who has weakness for this edible
flower says one of the prettiest dishes o,
vegetables consists of cauliflower of ivory
whiteness resting upon bed of well-made
tomato sauce.
To Boil Cauifower.
After it has been trimmed and soaked IN
salt water, plunge it into rapidly boiling
water moderately salted Remove from
the fire as soon as stender-overbofling spoils
it-and drain well. Arrange on dish, cover
with melted butter and strew with grated
Parmesan cheese Season with white pep.
per, salt and little nutmeg. Set in the
oven. and remove when liO6flv nInd ovnn1u
Drowned.
When two OF more caulif1owers are used,
they may be nodded into one for serving.
After they are boiled, cut off the stalk and
place them head downward in a deep hot
dish-the process to be quick. Press them
gently together, turn out carefully as one
cauliflower onto bed of harmonizing sauce
such as tomato, Bechamel, or maitre
d'hotel, etc.
Common Sense and Peaches.
''To thoroughly enjoy peach" says one
of the most refined writers, ''you must bite
it an6 feel the juicy, perfumed flesh in your
mouth. There is no necessity of sticking a
impaled, as if it were an ill-favored and
foul object. A peach is as beautiful tot the
touch as it is to the eye. A peach heldNb
tween human fingers has its beauty an
hanced by the beauty of the fingers How
ever dainty and ornate the silver dessert
knife and fork may be it always irritates
me to see people cut up their peaches, or
pears, or what not, into cubes, and parallel
opipeds as if dessert were branch of comic
sections"
To serve peaches brush off the feathery
coating with soft fruit brush and arrange
prettily on a dessert dish with leaves and
flowers. ..-
Peach Meringue.
Line pie-tin with rich paste, e1aze with
white of egg, and fill WITH sliced peaches
Pour over thickening made by dfssolving
q teaspoonful of -four in a little water Strew
with sugar, and bake. When done spread
with meringue of three eggs beaten very
stiff with half cupful of powdered sugar.
Place in open oven until lightly Drowned.
Peach Float
Cover the bottom of a deep dessert dish
with sliced peaches. Sprinkle with sugar,
at once: When ready to serve cover with
whipped cream.
Cream together one cupful Of sugar and a
lump of butter the size of an egg. Add one
egg the yolk and white beaten separately.
one-half cupful of milk, one and one-half
cupfuls of pastry flour, and one and one-half
teaspoonfuls of baking powder, this to be
sifted in last. Flavor TO taste.
Apple Pudding.
For the dough take a cupful of milk, but
ter size of an egg, two teaspoonfuls of baking
powder, little salt and flour enough to roll
sliced apples. Cover with the dough, and
when baked reverse the dish and add to the
apples butter, sugar and spice to taste
Serve with rich cream.
Sea Foam.
Soak large cupful of tapioca over night
in a quart bowl filled with water. Steam
until clear, stirring occasionally. When
done add a cupful of sugar, small lump of
butter. Beat well, stir in the beaten whites
of three eggs and set to cool. Serve with
rich cream and shredded pine apple.
Stewed Tomatoes.
Prepare the tomatoes for cooking, cut into
small pieces and simmer slowly for an hour
Add a teacup of bread crumbs two level
of good butter, salt and pep
per. Simmer half an hour longer and stir in
a little sugar II more pungent flavor is
desired add an onion, minced fine, when the
tomatoes are first put on to cook.
Apple Fritters.
Take one cupful of sifted flour, one tea
spoonful of baking powder. a pinch of salt
two eggs, one cupful of milk, one-half pint
of chopped apples. Fry in hot lard and
serve with sugar.
Chile Sauce.
Eighteen ripe tomatoes, three green pep
pers, chopped fine, three onions, three
cupfuls of brown sugar, three cupfuls of
vinegar three tablespoonfuls OF salt one
,upful of grated horseradish, one table,
spoonful each of all kinds of spice. Simmer
slowly for one hour.
Tomato Catsup,
One-half bushel ripe tomatoes, two quarts
best cider vinegar, four ounces of salt, two
ounces of black pepper, one-half ounce
lllspice one-half ounce cloves, five garlic
,orns, three large onions, and cayenne to
;uit taste. Tie the pepper corns, allspice
cloves, garlic and onions in loose bag, and
)oil with the tomato juice until moderately
hick. Add one-fourth pound of ground
previously moistened with the
omato juice. Boil so minutes.
Hints for the Kitchen.
To counteract the bitter taste in vegeta-
lies put lump of loaf sugar into the vessel
n which they are cooking
To preserve the green color of vegetables
ave plenty of boiling salted water and
,eep the pot uncovered. Serve at once.
To be made in perfection a salad should be
aten the moment it is dressed.
A LITTLE yeast beaten with sugar and the
ok of an egg makes a cake much lighter |
han any quantity of eggs and butter can |
10.
SPICES, such as nutmeg, mace, allspice, |
hould be powdered and kept dry in bottles. |
When powdered they go much farther and |
nore rapidly give out their flavor
ELLIcE SERENA.
How Knives Are Used in ItaIy.