Perth Amboy evening news., 1922-02-13
Kitchen Hints
Tempting Menus

y most delicious winter vege-
table to serve with beef is cauli-
flower. It's usually rather expensive
but even so, very much worth while
as a food. Served with a white sauce
or cheese the food value is greatly
increased and the dish furnishes some
| protein as well as mineral salts.
Cauliflower should always be put
in cold salt and water for an hour
before cooking. Allow II teaspoon
salt to one quart water and use
enough water to more than cover
the vegetable. The fioweretes may
be separated or the head cooked and
served whole.
When cooking caulifiower cook
uncovered in fast boiling water to
cover, allowing one teaspoon salt
to one quart of water. Add salt at
the end of Is minutes. Skim the
water as scum rises.
Boiled CauIifiower With White Sauce
One medium sized cauli1ower. 2
tablespoons butter, 2 tablespoons
flower, IA cups milk, 4 tablespoons
water in which c~auliflower was
cooked, " teaspoon salt. Is tea
spoon %paprika.
Cut off green outer leaves and put
head in cold salt water for an hour.
IIO cut cllu VI TIC ilGdu SllOulu NC
up. Drain and rinse in clear cold
water. Put in a kettle of boiling
sailed water and boil gently 40 min
utes. Drain and put in a hot vege-
table dish. Pour over the white
sauce as follows:
Melt butter in smooth sauce pan,
stir in flour. Do not let the butter
bubble while melting. Add milk
slowly, stirring constantly. After
adding each portion of milk stir and
cook the sauce until perfectly
smooth and as thick as possible.
When all the milk is used add the
caulilower water, salt and pepper.
stir and cook until smooth and
creamy. Sauce made in this way is
perfectly cooked and requires no
straining.
Baked CaulifIOwcr With Cheese
One medium sized caulilower, 1
tablespoon butter, l tablespoon
flour, / cup milk, 2 tablespoons
grated cheese, 2 tablespoons coarse
bread crumbs, u teaspoon salt, "a
teaspoon paprika.
Cook caulif1ower as in preceding
! recipe. Drain and separate in flow
erets convenient for serving. Ar
range in a well buttered baking dish.
| MANI IL NIlltC oaS W iSisAb 49,
ter, stirring in flour and slowly add
ing milk. Season with salt and half
the cheese. Pour over caulifiower.
Sprinkle remaining cheese over
bread crumbs. Cover top of cauli-
flower and sauce with crumbs and
cheese, dot with bits OF butter and
sprinkle with paprika. Bake in a
moderate oven till brown. 1t will
take about half an hour.
Luncheon Cauliflower
One large c~aulif1ower, 6 finely
| chopped mushrooms, 2 tablespoons
butter, 2 tablespoon lemon juice,
III cups milk, " teaspoon salt, "a
teaspoon pepper, few %gratings nut
meg, s triangles toast.
! Soak cauliflower in cold sailed
| water for an hour. Separate head In
| f1owerets and boil in sailed water 20
minutes. Drain and arrange on hot
toast. Pour over the sauce, garnish
with parsley and serve.
To make the sauce, melt butter In
smooth sauce pan, stir in Hover and
slowly add milk. Stir until boiling
and add mushrooms. Season with
salt, pepper and nutmeg. Simmer
three or four minutes to COOK mush-
rooms. Beat eggs slightly with
| strained lemon juice.
Put the sauce pan over boiling
water and stir in the eggs. DO not
llet boil or the eggs may curdle. Cook
over hot water until sauce thickens.