2 ounces of Parmesan cheese ) Cayenne pepper✪ Boiled Cauliflower / 3 ~i Time required, about an hour. Now we will show you how to dress a Cauliflower. 1. We take a cauliflower and wash it well in two or three waters, and take a knife, and cut off the end of the stalk and any withered outside leaves. 2. We put it in a basin of cold water, with a dessertspoon- ful of salt, and let it stand for two or three minutes. 3. We take a large saucepan full of water, and put it on the fire to boil. 4. When the water is quite boiling we put in a table- spoonfid of salt. 5. We take the cauliflower out of the salt and water, and place it in the saucepan with the flower downwards, and let it boil till it is quite tender for from fifteen to twenty minutes. 6. We must take it carefully out with a slice, and feel the centre of the flower with our finger, to see that it is quite tender. 7. After that time we take it out of the saucepan, and put it on a sieve to drain. 8. For serving, we place it on a hot vegetable dish. R 258 National Training School for Cookery. If Cauliflower au Gratin be required — 1. We take the cauliflower and wash it, and boil it in the same way as described above, from Note 1 to Note 6. 2. When the cauliflower is sufficiently boiled, we take it out of the saucepan with a slice and put it on a plate. 3. We take a knife and cut off all the outside green leaves. 4. We put a cloth over the cauliflower, and squeeze all the water out of the cazdiflower. 5. We put half an ounce of butter and one ounce of flour in a stewpan, and mix them well together with a wooden spoon. 6. We pour in one gill (or quarter of a pint) of cold water. 7. We put the stewpan on the fire, and stir smoothly until it boils and thickens. 8. We now add one tablespoonful of cream, cayenne pepper (about as much as would very thinly cover half the top of a threepenny piece), and salt, according to taste. 9. We stand the stewpan by the side of the fire, until the sauce is required for use. 10. We take tzvo ounces of Parmesan cheese, and grate it with a grater on to a piece of paper. 11. We now take the stewpan off the fire and stand it on a piece of paper on the table. 12. We stir rather more than half the grated cheese into the sauce. 13. We place the cauliflower on a tin dish. 14. We pour the sauce all over the cauliflower. 15. We take the remainder of the grated cheese and sprinkle it over the cauliflower y and brown the top of it with a hot salamander. 16. The cauliflower should become a pale brown, and be served hot. Lessons on Cooking Vegetables. — Spinach. 259 VEGETABLES. Lesson No. 8. Spinachl INGREDIENTS. 2 lbs. of spinach . . Salt , 3 ounces of butter , Half a gill of cream Pepper A slice of bread✪ Spinach . . s. d, o 6 ) Time required, about half an hour. Now we will show you how to dress Spinach. 1. We take two pounds of spinach and place it on a board. 2. We must pick off all the stalks from the leaves. 3. We put the leaves in plenty of cold water, and wash them two or three times. 4. We turn the spinach on to a colander to drain. 5. We take a large saucepan and put the spinach into it, sprinkle a saltspoonful of salt over it, and put it on the fire to boil. The drops of water on the leaves and their own juice are sufficient without adding any water.

AI-modernized reading of the original text

2 ounces of Parmesan cheese ) Cayenne pepper / 3 ~i Time required, about an hour. Now we will show you how to dress a Cauliflower. 1. We take a cauliflower and wash it well in two or three waters, and take a knife, and cut off the end of the stalk and any withered outside leaves. 2. We put it in a basin of cold water, with a dessertspoonful of salt, and let it stand for two or three minutes. 3. We take a large saucepan full of water, and put it on the fire to boil. 4. When the water is quite boiling we put in a tablespoonful of salt. 5. We take the cauliflower out of the salt and water, and place it in the saucepan with the flower downwards, and let it boil till it is quite tender for from fifteen to twenty minutes. 6. We must take it carefully out with a slice, and feel the centre of the flower with our finger, to see that it is quite tender. 7. After that time we take it out of the saucepan, and put it on a sieve to drain. 8. For serving, we place it on a hot vegetable dish. R 258 National Training School for Cookery. If Cauliflower au Gratin be required — 1. We take the cauliflower and wash it, and boil it in the same way as described above, from Note 1 to Note 6. 2. When the cauliflower is sufficiently boiled, we take it out of the saucepan with a slice and put it on a plate. 3. We take a knife and cut off all the outside green leaves. 4. We put a cloth over the cauliflower, and squeeze all the water out of the cauliflower. 5. We put half an ounce of butter and one ounce of flour in a stewpan, and mix them well together with a wooden spoon. 6. We pour in one gill (or quarter of a pint) of cold water. 7. We put the stewpan on the fire, and stir smoothly until it boils and thickens. 8. We now add one tablespoonful of cream, cayenne pepper (about as much as would very thinly cover half the top of a threepenny piece), and salt, according to taste. 9. We stand the stewpan by the side of the fire, until the sauce is required for use. 10. We take two ounces of Parmesan cheese, and grate it with a grater on to a piece of paper. 11. We now take the stewpan off the fire and stand it on a piece of paper on the table. 12. We stir rather more than half the grated cheese into the sauce. 13. We place the cauliflower on a tin dish. 14. We pour the sauce all over the cauliflower. 15. We take the remainder of the grated cheese and sprinkle it over the cauliflower y and brown the top of it with a hot salamander. 16. The cauliflower should become a pale brown, and be served hot. Lessons on Cooking Vegetables. — Spinach. 259 Lesson No. 8. Spinachl 2 lbs. of spinach . . Salt , 3 ounces of butter , Half a gill of cream Pepper A slice of bread . . s. d, o 6 ) Time required, about half an hour. Now we will show you how to dress Spinach. 1. We take two pounds of spinach and place it on a board. 2. We must pick off all the stalks from the leaves. 3. We put the leaves in plenty of cold water, and wash them two or three times. 4. We turn the spinach on to a colander to drain. 5. We take a large saucepan and put the spinach into it, sprinkle a saltspoonful of salt over it, and put it on the fire to boil. The drops of water on the leaves and their own juice are sufficient without adding any water.

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Boiled CauliflowerCauliflower au GratinSpinach

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