The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-08-09


these articles on tie necessarily alb
pared and based on knowledge OF chem
istry as applied TO cooking and practical
Information derived from actual expert
FIRST Volume-Coaiuc;ed by Ida Anne.
/ Wills. Marquette Building, Chic7Sc to
whom all inquiries should be addressed
Al rights reserved by Banning Co
Chicago.
THE WHITE ROSE OF THE
KITCHEN GARDEN.
Some one defines cauliiower as cabbage
In the highest state OF evolution. II GER
tsiIlly is the most delicate and delicious
Vf the tribe; and is less stringy and
hard, and when properly cooked is well
d,sessed by people in good health. Those
savfng tendency TO dyspepsia had best
avoid all plants OF this order
The skillful cook who treats the cauli-
flower with the consideration IL deserves
will send II to the table a miniature
mountain OF snow" made still more pleas
ing 70 the eye by a light touch OF
chopped parsley or sprinkling Of grated
cheese over the white sauce
Overlooking is common practice which
not only spoils the appearance and taste
OF this choice vegetable. but renders It
unwhoiesome. While the cauilfower IS
more delicately and agreeably favored
and more digestibie than the cabbage. it
is less nutritious.
The compact white head OF the cauli-
flower is entirely the result OF successful
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 20 asparagus
To Prepare and Cook.
The caulifower head must be creamy
white. dark spots show that Il 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 Il 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
10 dip the head into salted lukewarm
water for a few minutes In order TO
drive them from cover. When boiling the
caulihover tie II up in piece Of cheese
cloth-usins the thin cosre kind. IL
placed In a steamer lay the caulifower
on a plate The time for cooking varies
Slightly, from twenty to forty minutes
is usually required 20 cook II until the
stalk feels son when tried with fork.
not a moment longer than this must It
cook II you wish 20 avoid serving il in
the water-soaked, discolored Nasty cor
Fried Cauiiflower.
Parboil two caulifoweys in salter wa
ter. Drain and break OF the little flow
ers in little punches Make a batter OF
two tablespoonfuls of butter. three well
beaten eggs. one cup of milk. salt ard
white pepper three ounces OF -four. Beat
the batter until very smooth. Dip each
piece of caulieower into the batter and
fry in deep fat until crisp and a light
brown. Drain on brown paper and serve
on a folded napkin or on a hot platter
garnished with cress.
Baked CauIifiower With Parmesan
Cheese.
Divide in four quarters one or two
caulifowers. wash and soak in salted wa
ter for one hour. boiling sailed water TO
which has been added a lump OF butter.
When cooked tender drain on a sieve.
Place the cauli1ower in a deep dish with
the nowerets downward and cover with
the following sauce. Mix one cup Of
fsNf. ~
CRATER Parmesan cheese, the wei beaten
yolks OF four eggs. tablespoonful or
butter. a teaspoonful OF lemon Juice, salt
and pepper to taste. Stir carefully over
the fire until 1t is well mixed; do not al
low It to boil. Pour this over the csuli-
flower and mix all together and add TO
the top a thin coating Of the grated
cheese Place in the oven and brown.
Serve in dish In which Il is cooked.
Plain Boiled Cauifiower.
Remove all the green leaves but the
last layer. cut of the stem end AM
face stem downward in cold water 10
freshen. after carefully washing In cold
water: to which a little salt has been
added to draw out any insects which may
be in the flower. Place the caulinover IN
a kettle Of saitsd boiling water 70 which
has been added a quarter Of a tssspoonful
Of white pepper and bon Until tsnder-
from twenty minutes 10 half an hour
Drain and serve on a faded napkin ard
serve with a drawn butter sauce.
Cauliflower Ambushed.
Separate the iowerets Of a good sized
caulifowsr and boil in sailed water until
tender. Put pint Of sweet milk in
saucepan and add three well beaten eggs
and cook over hot water until il thick-
ems, season with a tessPoonful Of salt and
a ssltspoonful OF pepper and 4 level Ia
bIospoonful OF butter. add the carilfower.
Take cold mullins. cut In halves. and
scoop out the inside and heat the shells
in the oven FIJI these with the caua-
flower put on each tssspOonful Of the
sauce and serve at once
Cauiifiower Az Grstir.
Place one large oauliaoveT stem end
downward in a kettle OF sailed bOlllzg
water and cook Until tender. When done
take up and drain. AiT one level table
spoonfu. OF butter and one tablespoonful
- ~ cold