Pan-Pacific cook book

Remove outside leaves from a pound of Brussels sprouts and boil quickly. Drain and return to saucepan with a cup of stock, two tablespoons of butter and a scant teaspoon of salt. Simmer for a few minutes, then add a pound of boiled chestnuts cut in halves, a little more butter and, when very hot, serve. Or blend with cream sauce (No. 123). 181. CABBAGE AL FORNO— ITALIAN Cut half a young cabbage into thick slices and boil rapidly until tender in plenty of water. Drain, chop coarsely and spread a layer of it in a pudding dish. Cover with cream sauce (No. 123), sprinkle liberally with grated cheese and repeat until the dish is full. Cover with crumbs, dot with butter and bake half an hour. 182. CALABAZITA— CHILEAN Peel two pounds of young pumpkin, or winter squash ; remove seeds and cut in eight pieces. Place in a saucepan with half a can of tomatoes, a large tablespoon of color (No. 119), salt and pepper to taste; cover and simmer until tender. Before serving stir in half a cup of grated cheese and a beaten egg. 183. CALLALAU— GRECIAN Remove the stems from a pound of young okras, cut up and boil fifteen minutes ; then drain, mix with a cup of string beans, cut thin and boiled. Pare and cut into cubes a large egg-plant and four large tomatoes, a large onion sliced thin and a green pepper. Simmer these in butter until tender, season with pepper and salt and a pinch of sugar; add the okra and beans and cook, stirring until rather dry. 184. CARROTS BRAIZED WITH TOMATOES- NEW ZEALAND Wash, pare and soak in cold water three or four carrots, then drain and cut into long, thin strips. Bring to a boil in cold salted water; then drain on a cloth. Heat half a cup of tomato sauce and rub through a sieve. Fry the carrots gently in two tablespoons of butter for fifteen minutes ; then add half a cup of stock and the tomato puree; season with salt, paprika and a scant teaspoon of sugar and simmer until the carrots are tender. Thicken the sauce with a teaspoon or more of roux. Garnish with fried toast. 185. CARROTS A LA POMPADOUR— FRENCH Wash, scrape and scald for five minutes a bunch of young carrots. Drain and cut into pieces not larger than a match -the finer the better. Stew in a saute pan with half a cup of double cream until it has been absorbed and the carrots begin to brown slightly ; then add another half cup, heated, a little salt and paprika, and when tender serve. 186. CAULIFLOWER POLONAISE Boil a cauliflower in salted water, drain and place on a hot platter. Rub a bowl with garlic. Grate into it two cups of bread crumbs. Fry in a large piece of fresh butter until yellowr and crisp ; season with salt and paprika, and sprinkle all over the cauliflower. 187. CELERY FLAN Remove leaves and roots from three large heads of celery and boil. Drain and pass through a chopper. Melt a heaping tablespoon of butter with one of flour ; stir in a pint of hot milk and, when it thickens, add the celery. Simmer for a few moments, cool a little and add the beaten yolks of six eggs and a teaspoon of salt. Pour into a greased mould and cook in a slow oven for half an hour. Serve with rich cream sauce. 188. CELERY FRITTERS— GERMAN Cut the stalks from a fine head of celery into four-inch lengths. Parboil, drain on a cloth, dip in batter (No. 446), and fry in boiling fat.