Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-08-10
Table
and
Kitchen.
Conducted by Ida Ames Willis.
Marquette Buildings, Chicago All rights
THE WHITE ROSE OF THE KITCH-
EN- GARDEN.
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THE WHITE ROSE OF The nj ICH :
EN- GARDEN.
Some one defines cauliflower as cab
bage in the highest state of evolution.
1t certainly is the most delicate and de-
licious of the tribe; and is less stringy
and hard, and when properly cooked is
we'll 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 cauli-
lower with the consideration it de-
.arves will send it to the table a
miniature mountain of snow" made
still more pleasing to the eye by light
touch of chopped parsley or sprink-
ling OF grated cheese over the white
sauce.
OVERRIDING is a common practice
which not MY spells the appearance
and taste of his choice vegetable but
renders it unN .olesome. While the
caulifiower is ere delicately and
agreeably 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.
To Prepare and Cook.
The caulinower 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. In
sacts 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 lukewarm water for a few
minutes in order to drive them from
cover. When boiling the caulifiower tie
it up in a piece of cheese oloth--using
the thin coarse kind. If placed in a
steamer lay the cauliflower on a plate.
The time for cooking 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 mo-
ment longer than this must it cook If
you wish to avoid serving it in the wa
ter-soaked, discolored Nasty condition
in which it is too frequently seen.
Fried CaulifIower.
Parboil two caulifiowers in sailed wa
ter. Drain and break off the little flow
ers in little punches. Make a batter OF
two tablespoonfuls of butter, three well
beaten eggs one cup of milk, salt and
white pepper, three ounces of flour
Beat the batter until very smooth. DiI
each piece of caulifiower into the batter
and fry in a deep fat until crisp and q
light brown. Drain on brown paper and
serve OF q folded napkin or on a hot
platter garnished with cress.
Baked CauIiflower with Parmesar
Divide in four quarters one or two
caulinowers, wash and soak in salteC
water for one hour, boiling salted wa
ter to which has been added a lump OF
butter. When cooked tender drain or
a sieve. Place the cauliflower in deer
dish with the flowerets downward an(
cover with the following sauce. Mi2
one cup OF white sauce with four table
spoonfuls of grated Parmesan cheese
the well beate yolkS of four eggs, {
tablespoonful of butter, teaspoonful Of
lemon juice, salt apd pepper to taste
Stir carefully overSthe fire until it i!
we'll mixed; do not allow it to boil
Pour this over the cauliflower and mi,
all together and add to the top a THU
coating of the grated cheese. Place il
the oven and brown. Serve in dish il
which it IS cooked.
Plain Boiled CauIifIower.
Remove all the green leaves but the
last layer, cut off the stem end anC
place stem downward in cold water t
freshen, after carefully washing in colo
water; to which q little salt has beer
added to draw out any insects which
may be in the flower Place the cauli
flower in kettle of sailed boiling wa
ter to which has been added a quartz
of teasDoonful of white pepper and boi
until tender-from twenty minutes t.
half an hour. Drain and serve on
folded napkin and serve with a drawn
butter sauce.
Cauliflower Ambushed.
Separate the f1owcrets of good sizet
cauliflower and boil in sailed water un
til tender Put pint of sweet milk il
saucepan and add three well beatet
eggs and cook over hot water until i
thickens. season with a teaspoonful o
butter. add the caulitlower. Take COLI
mullins cut in halves, and scoop out tn
inside ard heat the shells in the oven
Fill these with the caulihCwer put OF
each teaspoonful of the sauce ant
serve at once.
Cauiflower au Gratin.
Place one large caulifiower stem en'
downward in a kettle of sailed boilin,
water and cook until tender. Whel
done take up and drain. Mix one leVe
TABLESPOONFUL of butter and one table
spoonful of flour, together, add one gil
of cold water stir this over fire unit
thick and smooth, then add one table
spoonful of cream and a pinch of salt
stir into this one tablespoonful of gra
ted Parmesan cheese and pour this owe
the caulillower. sprinkle q tablespoon
full OF the grated cheese over the to
and place in the oven to brown. Serv
very hot in the dish in which cooked.