The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-08-12
TABLE AND KITCHEN.

Conducted by Ida Ames Willis. Mar
quette Building, Chicago, to whom all
inquiries should be addressed.
All rights reserved by Banning Co,
Chicago.
White Rose of the Kitchen Garden.
Some one defines caulifiower as cab
bage in the highest state of evolution.
1t certainly is the most delicate and de-
lic1ouS OF the tribe: and is less Stringy
and hard, and when properly cooked is
well digested by people in good health.
Those having tendency to dyspepsia
had best avoid all plants of this order.
The skillful cook who treats the cauli-
flower with the consideration it deserves
viii send it to the table 'miniatus e
mountain of snow" made still more
pleasing to the eve by light touch of
chopped parsley or sprinkling of graA
ted cheese over the white sauce.
Overlooking is common practice
which not only spoils the appearance
and taste of this choice vegetable but
renders it unwholesome. While the
caulifpwer is more delicate and agree
ably Favored and more digestible than
the cabbage it is less nutritious.
The compact white head of the cauli-
flower is entirely the result of success
full cultivation which has induced the
loosely divided flowers to grow in the
present close dense form.
From Florida. Utah. and California,
come our largest shipments of this vege-
table delicacy, second only to asparagus.
TO PREPARE AND COOK.
The cauli1ower head must be creamy
white, dark spots show that it is not
fresh; the leaves should be green and
crisp. Remove all but the inner leaves
and cut off the stalk, leaving about two
inches below the flower. When the heads
are large and very dense cut them In
halves or quarters. Wash thoroughly
by holding it by the stalk under the cold
water faucet, letting the water run
through every part. Insects and worms
lie so closely hidden-the latter being
the same color as the stalk-it is a good
plan to dip the head into sailed luke
warm water for few minutes in order
| to drive them from cover. When boiling
| the caulifiower tie it up in a piece OF
4 heesecloth-using the thin coarse kind.
If placed in a steamer lay the caulifiow-
| er on a plate. The time for cooking
varies slightly, from 20 to 40 minutes is
usually required to cook ii until the
stalk feels soft when tried with fork.
not a moment longer than this must ii
cook If you wish to avoid serving it in
/ the water-soaked. discolored Nasty con-
dition in which it is too frequently seen.
FRIED CAULIFLOWER.
Parboil two caulif1owerS in sailed wa
| ter Drain and break off the little flow
ers in little punches. Make batter of
| two tablespoonfuls of butter. three well
beaten eggs. one cup of milk, salt and
white pepper, three ounces of flour Beat
I
| piece of caulifiower into the batter and
| fry in deep fat until crisp and q light
brown. Drain on brown paper and serve
on a folded napkin or on hot platter
garnished with cress.
/ BAKED CAULIF'LOWER WITH PAR
MESAN CHEESE.
1 Divide in four quarters one or two
caulifoWers, wash and soak in salted
water for one hour, boiling sailed water
to which has been added a lump of but
ter. When cooked tender drain on
sieve. Place the caulifiOwer in a deep
dish with the fowerets downward and
cover with the following sauce: Mix
one cup of white sauce with four table
spoonfuls of grated Parmesan cheese.
the well beaten yolks of four eggs.
tablespoonful of butter. teasDoonlul
of lemon juice, salt and pepper to taste.
! Stir carefully over the fire until IL IS
well mixed; do not allow it to boil. Pour
this over the caulifower and mix all
| together. and add to the top a thln
coating of the grated cheese. Place in
| the oven and brown. Serve in dish IN
which it is cooked.
| PLAIN BOILED CAULIFLOWER.
| Remove all the green leaves but the
last layer. cut off the stem end and
place stem downward in cold water 10
freshen, after carefully washing in cold
water to which little salt has been
added to draw out any insects which
may be in the flower Place the cauli-
flower in a kettle of sailed boiling
water to which has been added GUAR
/ ter of teaspoonful of white pepper and
boil until tender-frOm twenty minutes
/ to half an hour. Drain and serve on
folded napkin and serve with a drawn
butter sauce
CAULIFLOWER AMBUSHED.
Separate the fiowerets of a good sized
caulifower and boil in sailed water UNI
| til tender. Put pint of sweet milk in
a saucepan and add three well beaten
eggs and cook over hot water until it
thickens, season with teaspoonful of
salt and a tablespoonful of pepper and
a level tablespoonful of butter add the
cauli7ower. Take cold mullins cut in
/ halves. and scoop out the inside and
heat the shells in the oven. Fill these
with the caulifiower put on each tea
/ spoonful of the sauce, and serve at
once.
CAULIFLOWER AU GRATIN.
| Place one large cauliHower stem end
downward in a kettle of sailed boiling
water and cook until tender. When
done take up and drain. Mix one level
| tablespoonful of butter and one table
| spoonful of -four together add one gill
of cold water, stir this over the fire I'M
til thick and smooth then add one
tablespoonful of cream and a pinch of
| salt; stir into this one tablespoonful of
grated Parmesan cheese and pour this
over the caulifiower; sprinkle table
spoonful of the grated cheese over the
TOP. and place in the oven to brown.
Serve very hot in the dish in which
cooked
STEWED CAULIFLOWER.
Separate the fiowerets of three cauli-
flowers and pour over boiling water and
allow them to stand for three minutes
to scald; then drain and place in a
saucepan, cover with stock. sprinkle
over a little grated nutmeg and boil I'M
til tender, from twenty to thirty min
utes: take from the stock and drain.
put them into frying pan with a level
tablespoonful of butter and a little
finely minced parsley, toss them over a
hot fire for few minutes. Place on
a hot platter and garnish with parsley
and serve while hot.
CAULIFLOWER FRITTERS.
Divide the fowerets of cold boiled
caulif1ower and arrange in a salad dish
WHAT rHE OLD DOCTOR SAID