The Glenwood post., 1916-02-12
cAu11F1owER RECIPES

comhoh vegetable th;in IL used TO pc,
and which with reasonable care can be
grown in most gardens, offers one of
the few examples of the use as food of
the blossom portion of a plant for the
vegetable as we know it is an abnor
NAL development of the flower head,
just as cabbage, to which it is related,
is an unusual or abnormal development
of a stalk and the leaves borne upon
it.
Cauliflower has distinctive flavor,
suggesting cabbage somewhat, but
more delicate. Whatever the method
for preparing it for the table, care
should be taken to preserve and de-
velop its flavor and to keep the creamy
white color which is SO attractive. This
means that it must be cooked just long
enough to insure tenderness and no
longer. If overlooked, the white por-
tion turns dark and the flavor be-
comes strong and finally rank. Some
persons insist that overlooked cauli-
flower and overlooked cabbage may be
the cause of digestive disturbance
which is not noticed when these vege-
tables are properly cooked.
Simple ways of preparing vegetables
for the table are apt to be the best in
the end, and this is the case with cauli-
flower. The first step in preparing it
for the table is to trim off the stalk
and any discolored portions of the
head. 1t is also common to trim off
the leaves which surround the head,
though in small and tender cauliflower
it is good practice to leave them and
cook them with the head, first trim
ming off the leaves even with the top
of the head unless they happen to be
of particularly good appearance. 1t IS
well to remember that, like the leaves
of most of the cabbage tribe, cauli-
flower leaves make good greens, AMI
economical housekeepers should bear in
mind the possibility of saving these
portions commonly rejected to be
served at another meal.
The midribs of the leaves surround
ing the head, unless they are very
large and tough, may be cooked by
themselves. They may be cut into
small pieces, cooked until tender, and
served with butter or with cream sauce.
when small and tender, they may be
cooked whole, seasoned, and served on
toast like asparagus.
Before it is cooked the cauliflower
head should be carefully looked over
and any insects, dirt, or foreign matter
removed. The cauliflower should be
washed carefully and then allowed to
stand, head down, in cold water to
which salt has been added-about l
tablespoonful to a quart of water. rms
will help to dislodge any sand which
happens to be present and allow it to
sssettle OUT and will also "draw
outv insects, ETC., if any happen to b.
present.
The following recipes are worth try
ing:
Boiled Cauiflower With Drawn But
ter-Place the cauliflower, head up, III
boiling water to which salt has beer
added Il teaspoonful to quart of wa
teri and cook until just tender, wh;ef
should require for medium-sized caul
iflower about one-half hour. Then re
move whole to a hot dish and servf
with melted butter. Sometimes tn'
head is wrapped in cheesecloth before
being cooked to make sure that Tho
delicate flowerets are not broken or
If the leaf stalks are cooked with tn:
head, serve in such a way that eacf
person receives a portion of both heat
and leaf.
Creamed Cauliflower-The cauliflow
er cooked as above may be served Will
a cream sauce, and the dish looks par
ticularly well when the head is lef
whole and the sauce is poured over 1t
If more convenient, however, it ma,
be broken up into small portions, whic!
should be arranged neatly in the disl
and then covered with the sauce.
Cream Sauce-This kind of sauc'
ESQ often served with vegetables
should be made rather thick for cauli
flower, as follows: One cup milk,
tablespoonful butter, 2 tablespoonsfu
flour, " teaspoonful salt, and u tea
spoonful pepper. Heat the milk owe
boiling water; beat the butter AM
flour to cream and stir into the ho
milk Cook minutes, then add sal
and pepper.
Cauliflower Baked With Cream-Thi
dish is prepared by pouring a littl