Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-08-26
Delicious Dishes Made by New
Recipes.
GOOD, PRACTICAL WAYS
PREPARATION FROM THE START
TO THE FINISH.
A Tasty Salad Made From Left Over
Pieces Golden
Fritters.
Written for The Star.

Written for The Star.
Some practical advice upon the cooking
and serving Of cauliflower may not come
amiss. especially at this time of the year.
when this vegetable is at Its best The
caulifower has two seasons for its own
spring and autumn. The spring product
generally fOuriShes under the name Of
broccoli, but barring the fact that the
flower is less white and the flavor less deli
cate there Is very little difference between
the cauliflower and broccoli and no differ
ence in the method of cooking them. There
are some vegetables that lend themselves
TO various ways of preparation, and cauli-
flower. or. as 1t is sometimes called. cream
of cabbage." Is among the number
To prepare the cauliflower for cooking
the stalk should be cut Off short so that
only the head and one or two Of the young
est leaves remain. 1t should be placed in
pan of water containing a tablespoonful
or SAT- and left to stand for an hour. Slugs
and caterpillars are fond of hiding in the
little punches of blossoms making up the
caulifower bouquet. and the only sure way
of destroying these creatures and remov-
Ing them Is to soak the head in water in
which little vinegar has been dropped:
To cook the cauliflower plunge 1t head
downward Into saucepan Of boiling water
containing teaspoonful of salt to each
gallon OF water. The boiling must con-
tinue with the lid Off the saucepan until a
fork can easily pierce the middle of the
cut end Of the stalk. Care should be taken
that the boiling does not proceed too fast.
for the appearance Of the vegetable Is
spoiled II 1t Is broken. On the other hand,
the time of boiling must be sufficient, for
any crtSpness of the stalks shows that 1t Is
underdone, in which case the caulifower is
very indigestible and unwholesome. When
thoroughly cooked the flower is lifted from
the pan with a skinner and allowed to
drain. Then 1t is placed head upward in
q vegetable dish and sent to table with a
white or soubise sauce or served with
melted butter.
The Next Process.
To prepare the melted butter work one
ounce of butter into one ounce of -four In
a saucepan over the fire When well mixed
pour gradually over these ingredients half
pint Of boiling water. stirring 1t in one
direction constantly and mixing as thor
oushly as possible. Boil for minute or
two. Season with pepper and salt and
pour it over the caulifiower.
White sauce made after the following
recipe Is more generally used than the
melted butter: Put one ounce of flour with
a little pepper and salt into a small sauce
pan. Pour on by degrees half pint of
milk and stir very slowly to prevent the
formation of Jumps Add half an ounce
Of butter and stir in one direction over a
moderate fire. Raise the saucepan as soon
as the first bubble appears and continue the
stirring for a few seconds to prevent curd-
ling.
An Uncommon Sauce.
Soubise sauce Is the least common Of
the three and therefore more tempting
to the gormand. Boil six onions with
a ham bone. bay leaf. a blade Of mace
and little cayenne pepper until the
onions are tender. Pass the onions through
a sieve and add an equal quantity of milk
Rub an ounce of flour into smooth paste
with a gil! OF cream and put II with the
onion PURGE into small saucepan, stir in
one direction until the first bubble of boil
ing appears. then lift it from the fire
Americans have taken hint from their
French cousins and are nowadays max
ing delicious purees and soups from all
kinds Of seemingly impossible materials.
The stock pot is the basis of soup opera
lions for the cook who is at all up to date,
and even her slower sister is gradually be-
ing initiated into the possibilities of this
reserve fund In other words. soups are
almost made from shoestrings nowadays
though rather more palatable to an cpl
curean taste is this PURGE of caulifower.
Get quarter of pound Of lean bacon.
one sliced onion. one sliced turnip and
few pieces Of celery leaves. Place them in
a saucepan and fry in an ounce of butter
or dripping, stirring all the time to pre-
vent burning. Add a large cauliflower pre-
viously boiled and three pints of stock. Let
the vegetables stew until they tender.
then put them through a sieve. Mix an
ounce of -four with half a pint of milk and
add It to the PURGE with teaspoonful of
salt and two teaspoonfuls of sugar. Bring
the soup to a boil and just before serving
stir in a gill of cream.
Caulifower soup is made by adding sprtgs
of the we!l-boiled vegetable to a nicely
favored, clear soup.
A Caulifiower Entree.
AS an entree. caulifower gratin is good
for luncheon or dinner. and is extremely
simple TO make. Place a caulifower boiled
as directed, with its stalks downward In
a pie dish. Cover it with melted butter. to
which cooked chopped onion, a quarter
of pound Of grated parmesan cheese and
pinch of pepper and salt have been
added
Sprinkle the surface with a little grated
cheese and breadcrumbs and bake it in
the oven until golden brown.
The French chef makes a dish he dignf-
f1es with the high sounding title of queen
OF caulifower. To concoct this royal dish
mince half pound of veal outlet ana two
ounces of ham and place theri in a stew
pan with two ounces OF butter, half a tea
spoonful of chopped parsley. a teaspoonful
of chopped shallots and sliced carrot
cool part of the stove. Dredge in an ounce
of flour and add half a pint of stock,
gill of milk or tablespoonful of cream
Let these ingredients simmer for half an
squeeze of lemon juice. 1t Is now time to
break into pieces the head of a boiled caul-
flower and arrange some Of them at the
bottom of a pie dish. Pour the minced
veal over them. then cover with the re-
mafnder of the caulhOwer. Scatter bread
crumbs over the top and bake for a half
hour in a rather quick over.
An Appetizing Warm-over.
One often has left over pieces of cauli-
flower which when warmed up the next
day are not appetiZing. and besides the ap-
pearance is not attractive. as the vegetable
has an unpleasant habit of turning dark
when cold But made into a salad all the
good qualities and none of the bad are APP
parent. To make this salad arrange
branches Of cold cauiflower to resemble
as nearly as possible the whole head Scat
ter over the top a little finely chopped
parsley and young onions. Place alter
nately around the cauiifower halves of to-
matoes and hard boiled eggs. Cover the
salad with a stiff mayonnaise made by
stirring salad oil drop by drop into the
yolks of two hard boiled eggs until 1t
forms stiff paste. When a flavor of tar
ragon vinegar and little salt and pepper
have been added your salad Is completed
Have you ever tasted cauiliower fritz
fprS3 They