Science of food & cookery

This vegetable seems to be a variety of the cabbage ; but the nutritive matter, instead of being stored up in the leaves or the flowers, is collected in the stem, which forms a turnip-like enlargement just above the ground. It should be used when it has a diameter of not more than 2 or 3 inches ; for when allowed to grow large, it becomes tough and fibrous. Wash the vegetable, pare, and cut in thin slices. Add to slightly salted boiling water, and boil until tender, having the cover drawn to one side of the stewpan so as to allow the steam to escape. Drain, mash, and season with a little rich cream or vegetable butter. BOILED ARTICHOKE Put into salted water for 20 minutes, so as to free from all insects. Cut off the stalks and the ends of the leaves. The hard lower leaves also should be removed. Place in boiling salted water, and boil from half an hour to 2 hours, according to the age and size of the artichokes, or until a leaf comes out readily when pulled. Turn the artichokes upside down for a minute, to drain. Serve plain, or with hollandaise sauce, or cold with mayonnaise dressing. CAULIFLOWER IN CREAM Remove all green leaves from cauliflower, and divide into bouquets or pieces about the size of a large hen's egg. Wash, and soak in salted water for 20 minutes. (This will remove any insect that might be hid in the flower.) Drop into boiling salted water, and cook until tender; then set off the stove. Lift the pieces carefully out of the water, drain, and lay on a platter. Pour a spoonful of cream sauce over each piece, and serve. CAULIFLOWER AU GRATIN Cook the cauliflower the same as in the preceding recipe. Drain, and lay in an oiled baking pan. Put cream sauce lightly over all. Grate fresh bread crumbs over, and sprinkle with cream or small pieces of vegetable butter. Press the crumbs into the cream with a spoon to moisten them, and brown in a quick oven. STEWED OKRA AND TOMATO 3 large new tomatoes, or 2 cups sliced okra pods I cup canned tomato 2 teaspoons vegetable butter Salt to taste Wash the okra, remove the stem ends, and slice quite thick. Add a sprinkle of onion if desired, a little salt, and only sufficient hot water to cook them about tender. Add the butter and the tomato, and let simmer until thoroughly done, but not mashed up. BOILED ONIONS Remove the outer skins from small white onions, cover with water, and bring to a boil. Drain, add more boiling water, salt to taste, and let cook gently until done, and the liquid reduced quite low. Add a little vegetable butter, let simmer for 15 or 20 minutes, and serve. STEWED ONIONS Prepare and cook the onions as in the preceding recipe, except have a little more liquid on them. Rub together in a saucepan, over the fire, i tablespoon vegetable butter and i tablespoon flour. Add a little of the onion broth, and stir smooth. Add more of the liquid, and pour over the onions. Let simmer for 10 minutes, and serve. ONIONS IN CREAM Add rich cream or cream sauce to either of the above recipes, shake together, reheat, and serve. BOILED CABBAGE