Albuquerque evening herald. [volume] (Albuquerque, New Mexico) 1911-1914, 1913-04-29
soiIci Caullnowcr.

lioiicd Naulliiowcr
Wash and Trim head of vauii-
flower and soak u FOR an hour In
cold saited water. head down. Rinse
thoroughly, cover with hoiling saited
water aud boil until done Drain
and serve with any preferred sauce.
Bakcd Caulinower--i.
Prepare according 60 directions
given for boiled esulIfoNer. Put into
q hutiered baking dish. pour over a.
drawn butter SAUCE, sprinkle Win
bread crumbs. dot with butter. ana
ADJ a little grated cheese % desired
Brown In thu oven tnd rcrVe in ih"
baking dish
Baked Cnuliiiowcr--:
Prepare according To- directions
given for boiled caultloWer Put into
baking dish cover with bread
crumbs dot with butter, and bake
until brown Pour q cream sauc"
around IL and serve. or pour the sauce
over sprinkl. with crumDs. aud bake
brown Add u little grated cheese
" desired.
BATTERED CauliIIowcf.
Isnu tWo tauiiioWcrs in salted wa
tnr until tender Drain. separate into
nowefcts, arrange Ia a serving dish
and seHFon with salt and pepper
Heat cupfui az butter IA trying pan
without browning, skim ana out va
enough fresh bread crumbs 40 ma he
q smooth thin pas1. spread over
thc caullilnwer and serve.
Dreamed CauliiIowcr.
I.nu caulltinWcf un,il soft. nddin
a. pinch nf s0dn Co the water. Dram,
cat into convenient pieces Tor seiN .
/ ing. pour over q cream sauce ana
serve 500 break into hoWereis and rec
heat in cream sauce.
CauliiloWer saute.
/ Separate cooked suuiinuWer into
! aawefets aud brown slightly IN but
ter. or mHrinatc boa French drrssins
land FRS BOO oil sprinkle With minrru
pnrHle, aud serve.
Fried CauliiiDwer--i.
| clean cauiihnwer ana separate
/ into noWerets rurpoh i"r UNe ulh
I utaa. change the water, hnd COOK
luntil tender. adding e. tablespoon "i
a,n 90 the water. Dram. d,A. and
/ hi desired mArimnte iu French dress
I ing dlp In crumbs. then ln an egg
n,ateu with three tnblespuuniuls "l
water then la crumbs % batter. Ft4
ln deep iat aud srts" with tartar 90
/ tomato sauce
fried Vauliilower--..
/ Mis- two Tablespoons of -four win
tie Nolks ~ I'VE eggs Well hrhieh
/ ADD enough water 60 make INN
Z
! ia. etiffN beaten whites "f thr cgE'
ana d.p lWlbollrd cuuiiilnNer iui" the
batter Fry be- deep tat "hd serve
hot.
fried CauIiilOWcr l4ltalicnnc.
purholl two heads of cauliioM"r M
shifted WatsI drain. Cunl, and break
I into nuMeFets Beat together three
eggs one rupful uf milk ana ~,
ltaDlrHunoua nf olive oil Ahd salt Hnd
pepper a. season ana enough sliioo
hour tO make fritter batter Beat
Win 40 esq boatrr until Nerl smooth
] nIp each piece Of cauliiloWer int
batter end res brown aud crisp it
drep fac
CanlinOwer i'riuers.
Make n batter of d tablespoon 81
melted butter. hnli u cup of mills
the yolk OF an egg well beaten. saii
ana pepper 10 season and table
spoon o. more 81 nowcr. separate
freshly cooked oaulinoWer into con
fenient pieces. Dip in the batter nn'
ltr, in deep fat
i,-saiiapcd CauIiflOwcr--i.
separate thr cauiinuNer into iloW
sreiH and b"il until tender ln watei
40 c0vsr. Dflln ana arrange ur
slices of hutierrd toast. Cook 90
arther nue Tablespoonful each ~ hut
Ter aud nuur add one rupfli uf stoci
and cook until thick, stirring con
stanily. SeaFon With salt, pepper an'
grnted nutmeg and add d Tablespoon
90 onion juice. Take from the hfe
add me Xeiihn 81 three eaHe Reh peat