The encyclopædia of practical cookery

(3) Mix quite smoothly 1 level table-spoonful of flour with 1 pint of water (be very careful to have no lumps), put it on the stove, add 1 level teaspoonful of salt, stirring constantly till it boils, and allow it to boil for ten minutes. Then pour it into a bowl and let it get quite cold. Beat an egg to a foam, add to it 1 breakfast-cupful of the gruel when cold, and a glass of wine. Sweeten to taste, and grate in a little nutmeg. (4) Prepare a sufficient quantity of gruel with half grits ; when boiled, strain it into a basin and let it get cold, stirring it occasionally. For 1 pint of the Caudle, mix with it 1 wineglassful of white wine, the grated peel of half a lemon, a small quantity of grated nutmeg, and sugar to taste. (5) Make i pint of gruel with oatmeal and water, and when cooked mix in with it J wineglassful each of brandy and white wine, 1 table-spoonful of capillaire, |oz. of butter, three or four pieces of thinly-shred lemon-peel, and a small quantity of grated nutmeg. Stir the Caudle over the fire until on the point of boiling, then turn it into a bowl and serve while very hot. Brown. Caudle. — Put 1 1 teacupfuls of oatmeal in a saucepan, and pour in sufficient water to make a smooth gruel ; stir it over the fire with a wooden spoon until cooked. Strain the gruel through a fine hair sieve, return it to the saucepan with lqt. of mild ale, and stir it over the fire until boiling. Mix \ pint of white wine with the Caudle, sweeten it to taste, and serve. Cold Caudle . — Pour lqt. of boiling water out of the kettle into a jug and leave it until cold, then mix with it the beaten yolk of one egg, the juice of one lemon, 3 wineglassfuls of white wine, and loz. of syrup of lemons. Sweeten to taste with loaf sugar, and serve. CAULIFLOWERS (Fr. Choux-fleurs ; Gcr. Blumenkohln ; Sp. Coliflors ; Ital. Cavoli fiorei).— There is so little difference between broccoli and Cauliflowers that a large specimen of the former might easily be mistaken for the latter, although epicures have been wont to regard broccoli as worthless in comparison with the more tender, and perhaps more succulent, Cauliflower. The latter, Fig. 386. Cauliflower. may, perhaps, possess a somewhat finer flavour, but it has the advantage of being in perfection during the milder seasons, such as summer and early autumn; later on it speedily deteriorates. The cultivation of Cauliflowers has been carried to the highest degree of perfection in England, both in private and market gardens, and it is certainly a vegetable worthy of all the skill and care so liberally bestowed For details respecting Culinary Processes , Utensils , Cauliflowers — continued. upon it. The best varieties are known under the following names : Early London White, True Walclieren, Frogmore Forcing, Early Erfurt, Large Asiatic, Lenormand’s, Dwarf Mammoth, Stadtholder, Early Paris Shortstemmed ; and for a late variety it would be difficult to supersede Yeitch’s Autumn Giant.