The San Francisco call., 1908-10-27
Culinary Notes

Caulinower-This vegetable, which a
few years ago was luxury. Is now
cultivated by nearly all market gar
housekeepers- 1t is a most delicious
vegetable, when properly cooked. and
vile when improperly cooked. Wnlch
generally means when overlooked
Remove all the large green leaves
and the greater part of the stalk. Put
the head down in a pan OF cold water
which contains to each quart tea
vinegar. Let it soak in this water an
hour or more. This is to draw out
worms. IL any should be hidden in the
vegetable When ready to cook the
stem end down and cover generously
with boiling water. Add tablespoon
full of of salt and cook with the cover
of the saucepan partially off. boiling
pact head will require a full half-hour.
small heads from 90 to % minutes II
the flowers are loose the heat pene-
trates to all parts quickly. When com
pact a little extra time should be al
lowed for the cooking. but the time
must never exceed the half-hour. The
caulifiower begins to deteriorate the
moment it begins to be overlooked
Overcooking. which is very common.
can be told by the strong flavor and
dark color 1t makes the vegetable
not only unpleasant to the eye and
palate. but indigestible also. If this
vegetable must be kept warm for any
length of time. cover the dish with a
piece of cheese cloth. In hotels and
restaurants 1t is better to blanch 1t,
chill with cold water and then heat in
salted boiling water when needed
A Cuban OmeIet-The following
recipe. which has been tried many
times and always found delicious. is
which it was dictated by the man who
is an expert on omelets:
See now he said, turning to the
frying pan and table on which were
assembled the materials, first it is to
cut this ham Ca small piece. perhaps
two ounces) in very little bits, like
small peas. and then to the frying
pan, and with 1T, after five minutes,
in when the fat is well out of the ham.
and all fry together; and I put to it
Glove of garlic, also fine minced; a
Spanish pepper in slivers, a large to-
white pepper touch OF cayenne and
q spoonful of capers- After all is fry
ing slowly-10 minutes it may be-
we add cup of boiling water. and
put it back to stew till the omelet is
made For that today will be seven
eggs. for we are six people; and, when
IT is ready TO fold, at last into it we
pour this filling I make now; and we
hot dish-a meal so rich. so substantial.
that naught else is needed save a
sweet.
done VITA that filling. For Ameri-
cans leave out the garlic, perhaps.
1t is too strong. But put one more
tomato or a cup of stewed tomato
from another day. and then stir in the
eggs-a scramble you call it-and eat,
also. hot. And into that you put some
vegetable that is left, always cut in
little bits-cold beans or some corn
or string beans. whatever there is, lit
tie carrots. anythingi and always it is
good
Mexican Welsh Rarebit mrs Jack
Lindsay. 4407 K street, San Francisco)
Put a teaspoonful of butter in fry
ing pan and when ii is heated add half
a pound of cheese cut In small pieces.
a tablespoonful of Mexican pepper pulp,
a half teaspoonful of mustard and a
pinch of salt When the cheese has
melted add three or four tablespoon
of milk and we'll beaten egg. Stir con-
crackers or small squares of buttered
toast. Corn cooked on the cob is often
spoiled by overboiling- For young
corn five minutes is long enough
boil. Always remember the water must
be boiling before the corn is put into II.
Peanut Salad-To one cupful of hulled
peanuts add two cupfuls Of shredded
celery and one dozen chopped olives.
Mix with mayonnaise and serve on let
tuce leaves.
Chicken Fricassee, Yankee style
(Mrs.R Place. Pa Vine street, San JOSEF
Pick out a large. fat chicken. not too
old. Cut in small pieces as for ordi-