The European cookbook for American homes (from Italy, Spain, Portugal and France)

1 cauliflower 2 tablespoons water 1 teaspoon salt 2 tablespoons crumbs Pepper 2 tablespoons oil or butter 1 tablespoon flour Juice 1 lemon Cut off the stem of a cauliflower very close, wash in cold water, then soak, with the head downwards, about 15 minutes, to rid it of any possible insects. Put the cauliflower into a pot of boiling water with the stem-end down. Add salt and cover. Cook until tender. Take out and cut apart into clusters. Season with a little salt and pepper and dip into a thin paste made of flour, water and a pinch of salt. Sprinkle with crumbs. Have hot oil or butter in a casserole and fry the clusters of cauliflower in it. Drain on brown paper, serve hot and pass lemon juice with them. GREEN BEANS (Judias Verdes) 1 pint green lima beans 2 peppercorns, crushed 1 quart boiling water 2 tablespoons butter Salt 1 grating nutmeg Boil fresh lima beans until tender. Drain, season with salt and pepper, then put in a hot covered serving dish with butter, nutmeg and minced parsley. Shake the dish until each bean is buttered and serve. Tarragon may be used instead of parsley and with it the juice of 1 lemon. Also a sauce made with fried onions and tomatoes, seasoned, and put through a colander, is often mixed with the buttered beans. CELERY IN SAUCE (Apio en Salsa) 1 bunch celery % teaspoon pepper 2 tablespoons butter 1 cup meat broth 1 onion, chopped 1 tablespoon flour 1 garlic clove, minced Yi cup sherry Yi teaspoon salt 1 egg, beaten Cut celery stalks into 2-3 inch lengths, discarding leaves. Melt butter and slowly fry onion and garlic until golden. Add celery, salt and pepper, broth and sufficient boiling water to cover. Cook until tender. Drain celery and keep hot. Strain liquid, and reduce to iy2 cup. Add flour worked smooth in a little 1 teaspoon minced parsley \ water; boil 5 minutes. Add sherry, beat to boiling; stir in the egg; pour over celery and serve hot. PEAS WITH HAM (Guisantes con Jamón) 1 slice ham, shredded 1 quart green peas 3 tablespoons butter 1 head lettuce, halved 2 cups meat broth 1 tablespoon flour Salt and pepper Saute ham in 2 tablespoons butter without browning. Add 1 cup broth (may be made with boiling water and a little beef extract) the young peas, and lettuce. Cover and simmer over slow heat until peas are tender. Make a roux with the flour and remaining butter and stir in second cup of broth. Stir well, cook 5 minutes and add to peas. Season to taste. STUFFING FOR VEGETABLES (Relleno Para Vegetals) The Spaniards are clever at stuffing vegetables, but there is no set rule for the proportions used in making the forcemeat. Various selections of minced ham, hashed meats, and bits of sausage, with seasonings such as minced parsley, garlic, lemon juice, cinnamon, saffron, pepper sauce, and grated bread crumbs mixed with eggs to hold all together, serve for sweet peppers, potatoes, tomatoes, onions, eggplant, cucumbers and squash. STUFFED PEPPERS (Pimientos Estoñados) 6 sweet peppers 2 eggs, well beaten Salt Sifted crumbs 6 tablespoons cheese, grated Butter % cup ham, minced 1 quart tomato juice, strained Paprika 2 tablespoons onion, chopped 1 pimento, chopped