The Cook County cook book

put head upwards, in a saucepan, which is not over large, and let it cook for 5^ an hr., uncovered. Put in a double boiler 1 qt. of milk (4 cups), 1 onion and 1 bay leaf, and let them cook together while the cauliflower is boiling. Drain the cauliflower when done, and reserve ^ cup of the little sprays which form the head, mash the remainder in a wooden bowl, and add to it 2 cups of the stock in which it boiled, and put in with the boiling milk; stir well and let cook 5 minutes, then put through a sieve and return to the fire with a thickening of 1 tablespoon of flour, rubbed together with 1 tablespoon of butter, season lightly with salt and pepper and a dash of nutmeg, add the Yt, cup of cauliflower as a garnish, and let cook 10 minutes more before serving. Add a tablespoon of whipped cream at the last, if desired. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, III. CAULIFLOWER AU GRATIN.— Cut a large cauliflower into 8 pieces, and boil tender in salted water. Drain, lay in a deep pudding dish, stems down, and pour over it a plain white sauce, into which 2 hard-boiled eggs have been chopped. Sprinkle with bread crumbs, and bake to a light brown. — Mrs. J. H. Wichmann, 5069 N, Lincoln Ave., Chicago, 111. CAULIFLOWER OMELETTE.— Chop cold cauliflower very fine, and mix it with a sufficient quantity of beaten eggs to make a stiff batter; then fry it in fresh butter, and serve very hot. — Mrs. C. W. Nelson, 4552 Indiana Ave., Chicago, 111. ESCALLOPED CAULIFLOWER.— Place clusters of cold cauliflower downward in a buttered baking-dish. Beat together a cup of bread crumbs and 2 tablespoons melted butter and 4 tablespoons of milk, season and whip in a raw egg pour over the cauliflower, and bake 20 minutes. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. BAKED CELERY. — 3 cups celery, cut in 1 inch pieces, 1 cup stale bread crumbs (buttered), ^ cup grated cheese, Yi cup milk, 1 tablespoon butter, 1 tablespoon flour, seasonings. Cook celery in boiling water until tender. Drain, and save half the liquid. Make a sauce of butter, flour, milk, celery water, and seasonings. Add cheese, stir until it melts, add the celery. Arrange in alternate layers in a buttered baking-dish with the crumbs. Bake until browned. —Mrs. Mary H. Park, 836 Wilson Ave., Chicago, 111. CREAMED CELERY.— Cut up into Vz inch pieces, stalks of celery, or better, the roots. Cook in salted water until tender. Make a cream sauce with 1 cup of milk, 1 teaspoon butter, and a small teaspoon flour, and pepper and salt to taste. A good way to use outside stalks of celery when good. — Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. BOILED CHICORY.— 1 lb. chicory, boiling water, salt, ^ pt. white sauce. Wash the chicory, and cut the root end across twice. Put into the boiling water with a little salt, and cook until tender, about 30 minutes. Drain well, and then place in a hot vegetable dish. — Mrs. Albert E. Robinson, 6955 Normal Ave., Chicago, 111. CORN BAKED IN THE HUSK.— Put the ear of corn, husks and all, into a hot oven, and bake until tender (about 15 or 20 minutes). Remove the husks, silk's, score, and serve with butter and salt. Corn is much sweeter cooked in this manner. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.