The morning call., 1892-04-30
In THE MARKETS.
A Nice Way to Cook CauIIhower-A

A Nice Way to Cook CaulIfoyer-A
Genuine Cabinet Pudding.
None OF the stalls in the principal mar
kets presented moro tempting morsels yes
terday morning than those Of the green
groeers and the traders In fruit. Upon the
slopng shelves could be found almost every
thing that one could set heart upon, and a
list OF names only of the substantial and
the delIcacies weuld almost fill a column.
The butchers made display Of the finest
kind of meats. rich, fat and juicy; the fish,
dealers had on sale choice assortment of
splendid bay and river fish, and the poultry
mems stalls had any number of fine fat
fowls and tender spring chickens. OF of the
class known as ''the spring Of 49," but the
genuine article that makes such a nice broil.
The reporter was making his tour with
his astronomical friend. who kept up run
ping talk of how his old Catherine. that old
Gordon bleu. who prepares his dinners.
cooked this. that and the other. Stopping
IN front OF one Of the stalls on which was
exposed beautiful head of caulifiower. he
said: Now here is something in the
vegetable line that is served in most houses
In manner that proves to me- that the
majority Of those who cook it do not know
how. YoJ ought to come to the house some
day and taste one of these cooked by my old
Catherine. She takes good-sized cauii-
Hover, removes tue green stalks and with
small leaves; she washes the vegetable well
and then puts 1t in hot water 10 boil with
little pepper, pat OF butter and some salt.
When done 1t is drained upon q seiye and
after that the cauii13wer is placed on low
earthen dish, that kind that Is used In place
OF baking pan. Then she puts two table
spoonslnl OF good soup stock into a Stew
pan. with four ounces Of Parmesan cheese
grated, two ounces OF butter, the yelks of
four eggs, some lime juice, little grated
N n mi mr. ofad "A
preparation over fire until il is well mixed,
but does not let 1t boil. She then pours ii
on the cauiif0wer so as to mask IL. She
smo0ths the whole with the blade of knife
and covers the top with coating of grated
Parmesan cheese and places it in the oven
to gratinate for quarter of an hour, when
1t VIII appear bright yellow color. Be-
fore sending to the table she puts around
the edge Of the dish border of croutons of
fried bread"
boil the vegetable" suggested the reporter.
Irue, was the reply. "but the d ference
IS worth the extra time taken in the pre-
paraton."
You want to know how to make cabI-
net pudding. do you?" asked the walking
cookbook. "Well. dc not mind telling YOU
Tor the TACT is what Is served to you-a COM
blnation OF stale bread and of currants and
little mlk-is not cabinet pudding, as we
epicures understand 1t. In the first place
wa oiu Sooh "a IiiiHc SpIoduS Inc inside OF
plain mold with butter, and ornaments the
sides with dried cherries and candied citroD,
and then fills the mold with alternate LAYERS
OF sponge cake and macaroons; then she
fills up the mold with lemon cnstard made
with eight yelks of eggs. pint of cream.
six ounces Of sugar, wineglass of brandy
and the grated rind' of lemon. This Gus
tard must not be set, but merely mixed up
and, OF course. you must use q mold that
will bold the quantity Of custard prescribed
IN addition to the other ingredients. Steam
the pudding in the usual way for an hour
and hall, and when done dish 1t I'D with
either arrowroot sauce or thin custard."