Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-08-15
Table and Kitchen.
The White Rose Of the Kitchen Gar

Some one defines caulifower as cabbage
in the highest state Of evolution. It GER
tainly is the most delicate and delicious of
the tribe; and is less strinsy ana hard, and
when properly cooked is well digested by
people in good health. Those having a
tendency to dyspepsia had best avoid all
plants of this order.
The skillful cook who treats the caulifiow-
er with the consideration 1t deserves will
send 1t to the table a miniature mountain
of snow" made still more pleasing to the
eye by light touch Of chopped parsley or
sprinkling of grated cheese over the white
sauce.
Overlooking Is a common practice which
not only spoils the appearance and taste of
this choice vegetable, but renders it I'M
delicately and agreeably favored and more
digestible than the cabbage, it is less nu-
trttious.
The compact white head Of the caulifiower
Is entirely the result of successful cultiva-
ton 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 vegetable deli
cacy, second only to asparagus
To Prepare and Cook.
The caulif1ower head must be creamy
white; dark spots show that it is not fresh;
the leaves should be green and crisp. Re
move 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 1t 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 good plan to dip
the head into sailed lukewarm water for a
few minutes in order to drive them from
cover. When boiling the cauliflower tie it
up in piece of cheesecloth-usng the thin,
coarse kind. If placed in a steamer lay the
caulif1ower a plate. The time for cook
ing varies slightly; from twenty to forty
minutes is usually required to cook it until
the stalk feels soft when tried with a fork !;
not a moment longer than this must it cook
if you wish to avoid serving it in the water
soaked, diScoored NASTY condition in which
1t is too frequently seen.
Fried Caulifower.
Parboil two caulif1owers in sailed water.
Drain and break off the little flowers in
little punches. Make a batter of two
tablespoonfuls of butter, three well-beaten
eggs, one cup of milk, salt and white pep
per, three ounces of flour. Beat the batter
until very smooth. Dip each piece of cauli-
flower into the batter and fry in deep fat
brown paper and serve on folded napkin
or on a hot platter garnished with cress.
Baked Caulidower With Parmesan
Cheese.
Divide in four quarters one or two cauli-
flowers wash and soak in sailed water for
one hour, boiling sailed water to which has
been added lump of butter. When cooked
tender drain on a sieve. Place the cauli-
flower in deep dish with the fiowerets
downward and cover with the following
sauce. Mix one cup of white sauce with
four tablespoonful of grated Parmesan
cheese. the well-beaten yolks Of four eggs,
tablespoonful of butter, a teaspoonful of
lemon Juice. salt and pepper to taste. Stir
carefully over the fire until 1t Is we'll mix
ed; do not allow it to boil Pour this over
add to the top thin coating OF. the grated
cheese. Place in the oven and brown.
Serve in dish in which it is cooked.
Plain Boiled Caulifower.
Remove all the green leaves but the last
layer, cut off the stem end and place stem
downward in cold water to freshen, after
carefully washing in cold water, to which
little salt has been added to draw out
any insects which may be In 1.-The flower.
Place the caulifower in kettle of sailed
boiling water to which has been added a
quarter of teaspoonful of white pepper
and boil until tender-from twenty minutes
to half an hour Drain and serve on fold
ed napkin and serve with drawn butter
sauce.
Caulifower Ambushed.
Separate the fiowerets of a good-sized
caulifower and boil in sailed water until
tender. Put a pint of sweet milk in a
saucepan and add three well-beaten eggs
and hot tor ~ iolx-
ems, season with a teaspoonful of salt and
tablespoonful of pepper and a level ia
blesDoonful of butter, add the cauliflower.
Take cold mullins cut In halves and scoop
out the inside and heat the shells in the
oven. Fill these with the caulifiower put
serve at once.
Caulifiower au Gratin.
Place one large caulifower stem end
downward in a kettle of sailed boiling wa
ter and cook until tender When done take
up and drain. Mix one level tablespoonful
of butter and one tablespoonful of flour to-
gether, add one gill of cold water, stir this
over the fire until 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 caul1f1ower, sprinkle a tablespoonful of
the grated cheese over the top and place in
dish in which cooked.
Stewed Cauliflower.
Separate the flowerets 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 . little
grated nutmeg and boil until tender, from
twenty to thirty minutes; take from the
stock and drain, put them into a frypan
with level tablespoonful of butter and a
little finely minced parsley, toss them over
hot fire for few minutes. Place on a
hot platter and garnish with parsley and
serve while hot
Caulifower Fritters.
Divide the fowerets of cold boiled cauli-
flower and arrange in a salad dish on the
inside leaves of head lettuce Pour on the
fowerets mayonnaise dressing made with
vinegar instead of lemon juice Serve the
salad very cold.
Maple Parfait
Beat a pint of thick sweet cream until
stiff and drain in a cold place until needed
Beat the yolks of eight eggs until very
light; pour into them slowly half pint of
hot maple sirup. Turn into double boiler
and stir and cook until THE mixture will
coat a spoon; remove from the fire. cool
and fold In the cream; turn into a mold
place piece of waxed paper over the top
q nd over this Dlace tho lfd Htfipo r drn,,,,