How to cook vegetables

Carrots used as salad should be young and very red. After preparing them cook them over a quick fire in a casserole (earthenware fireproof pot) in white stock, with a peeled onion, and a sprig of parsley. When tender, take them up, drain, and let them cool. Then cut into rather thin slices and put them in a dish with a seasoning of paprika oil, vinegar, and chopped parsley. Boil also in salt water 2 or 3 handfuls of freshly shelled peas. Mix these with the carrots, and season with mayonnaise. This salad may be served in the salad bowl or on an entree dish with a border of jelly and quarters of hardboiled eggs or plovers’ eggs. Preserved Carrots. Small carrots, after being scraped and washed, must be boiled in water with a very little soda added for about 15 minutes. Take them out and rub off the skin. Wash them well, put them into jars with slightly salted water and a little sugar. Cover, and steam for about 2 hours at 212 deg. Fahrenheit. CAULIFLOWER (Chou-fleur). The most highly-prized of all the members of the cabbage family. The large, bushy, snow-white heads of flowers are beautifully tender and sweet when properly boiled. Before cooking a cauliflower, and after being trimmed, it should be steeped head downwards in salted water, or in vinegar and water, in order to destroy any animal life that may be concealed inside. Care must be taken not to break the flowery part before sending it to table, and when Cauliflower. cooking it should be put into boiling water with salt because if the water is not boiling when the cauliflower is put in its flavour is impaired. It is generally eaten with white sauce or melted butter. In some foreign countries it is eaten with a sweet sauce and frequently stewed with chicken and green peas, or other vegetables. Cauliflower is more wholesome and more delicate in flavour than any vegetable of the cabbage family. CAULIFLOWER. Cauliflower Cream Soup. 2 small cauliflowers, i oz. crushed tapioca, £ oz. ground rice (fecule de riz), £ oz. castor sugar, i gill cream, nutmeg, pints white stock, i pint milk, salt and pepper. Wash and trim the cauliflowers, cook them in salted water till tender, drain (keep the water), and rub the flowers through a fine sieve. Bring the water in which the cauliflowers have been cooked to a boil, stir in the crushed tapioca, and simmer for 20 minutes. Mix the ground rice with a little cold milk, boil up the remainder of milk with the stock, stir in the ground rice, and cook for a few minutes, stirring all the while ; mix all together, season with salt, pepper, and grated nutmeg to taste, bring it to the boil ; add the cream, and stir a little longer, but do not let it boil again. The soup is now ready for serving. To boil a Cauliflower. Remove the stalk and the withered leaves from the cauliflower, and wash it well in several waters. Put the cauliflower, flower downwards, in a large saucepan of boiling water (salted), boil from 20 to 30 minutes, according to size. When tender, take it up, drain well, and serve in a hot vegetable dish. Serve plain or with white sauce. Cauliflower Beig nets.