Baked Cauliflower

Ingredients

• a head of cauliflower
• a teacupful of cream gravy
• one cup of milk
• piece of butter the size of an egg
• one tablespoonful of cornstarch
• salt
• pepper

Method

1. 1

   Boil the cauliflower until tender, chop into neat clusters, and pack in a buttered pudding-dish.

2. 2

   Beat up a cupful of bread crumbs to a soft paste with two tablespoonfuls of melted butter and three of cream or milk, season with pepper and salt, braid with a beaten egg, and cover the cauliflower.

3. 3

   Cover the dish closely, and bake six minutes in a quick oven, brown in five more, and serve very hot.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 57. The excerpt below is the record exactly as published.

piece of butter the size of an egg, a tablespoonful of flour, made smooth in the butter, pepper and salt. Stir and let it cook five minutes, till the cabbage is quite done. CABBAGE SPROUTS. Pick over carefully, lay in cold water, slightly salted, half an hour; shake in a colander and drain, and put into boiling water, keeping at a fast boil until tender. A piece of pork seasons them pleasantly. DELICATE CABBAGE. Boil a firm white cabbage fifteen minutes, changing the water then, for more from the boiling teakettle. When tender, drain and set aside until perfectly cold. Chop fine, and add two well beaten eggs, a tablespoonful of butter, pepper and salt, three tablespoonfuls of rich milk or cream. Stir all well together, and bake in a buttered pudding-dish until brown. Eat very hot. SUMMER SQUASH. Wash the squash clean; it is the best plan to pare them unless they are extremely tender; tie them in a clean cloth, and put them into a pot of boiling water, and boil rapidly half an hour; take up and squeeze them well, turn into a hot dish, season with plenty of butter, salt and pepper, and serve at once. WINTER SQUASH. Winter squash is best steamed and baked. The Hubbard squash is the best for this purpose. Crack it with a hatchet or axe, and take out all the seeds, cut it into square pieces, wash it and wipe it dry, put it in a steamer and steam till tender. When done, scrape it out of the shell, and season with salt, pepper and 98 VEGETABLES. butter, put in a hot dish, smooth the surface nicely, dot it with pepper, and send to the table. BEET GREENS. "Wash young beets very clean, cut off tips of leaves, looking over carefully to see that no bugs or worms remain, but do not separate roots from leaves; fill dinner pot half full of salted boil- ing water, add beets, boil from half to three-quarters of an hour; take out and drain in colander, pressing down with a large spoon, so as to get out all the water. Dish, and dress with butter, pep- per, and salt if needed. Serve hot with vinegar. BAKED BEETS. Beets retain their sugary' delicate flavor much better by baking instead of boiling; turn often in the pan while in the oven, using a knife, as a fork will cause the juice to flow; when done, remove skin, slice, and season with butter, pepper and salt; or if for pickle, slice into good cold vinegar. CAULIFLOWER. Break off the green leaves, cut off the stock close at the bottom ; if large, divide it into quarters, put it in cold water and let it lie, not more than an hour; then put it in boiling milk and water — milk makes it white — with one teaspoonful of salt. Skim while boiling. When the stalks are tender, take it up; have ready a teacupful of cream gravy, made of one cup of milk, piece of but- ter the size of an egg, thicken with one tablespoonful of corn- starch, salt and pepper to taste, and pour it over the cauliflower. BAKED CAULIFLOWER. Boil until tender, chop into neat clusters, and pack — the stems downward— in a buttered pudding-dish; beat up a cupful of bread crumbs to a soft paste with two tablespoonfuls of melted butter and three of cream or milk, season with pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.