Baked Cauliflower

Ingredients

• a large cauliflower
• a tablespoon of butter
• a tablespoon of flour
• 1/2 pt. of milk
• 1/4 teaspoon of salt
• a little pepper
• 1/2 cup of bread crumbs

Method

1. 1

   Boil the cauliflower until tender, drain, and place in a baking dish.

2. 2

   Make a sauce with butter, flour, milk, salt, and pepper, stirring until it boils.

3. 3

   Pour the sauce over the cauliflower, sprinkle with bread crumbs, and bake in a quick oven for about 15 minutes or until the crumbs are golden brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 267. The excerpt below is the record exactly as published.

tablespoon of flour in a little cold milk as thickening, and then boiling the milk over. Add 1 tea- spoon butter and pepper, and then 1 can peas, and let it just come to a boil. — Mrs. J. W. Marelius, 2329 Cornelia St., Chicago. 111. COOK COUNTY COOK BOOK 389 VARIATION I. — Wash and scrape young carrots, cut in small pieces, cook in boiling salted water until soft. Strain, add equal quantity 'cooked green peas. Season with butter, pepper and salt. String beans may also be added to this combination. — Mrs. J. H. Wichmann, 5069 N. Lincoln St., Chicago, 111. GREEN PEAS WITH CARROTS.— Cut 2 carrots into small squares and boil until tender; drain, and turn in a can of peas, season with salt, pepper and a little sugar, a tablespoon of butter, and thicken with a little corn starch moistened in J^ cup milk. Let boil up and serve. — Mrs. Clara Stone, 228 S. 16th Ave,, May- wood, 111. CARROTS AND TURNIPS.— Cut carrots and turnips into dice, or balls, using a French cutter, and cook separately until ten- der in salted water to cover. Drain, mix, and reheat in cream sauce. — Mrs. J. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. SMOTHERED CARROTS.— Clean, scrape and cut into dice enough carrots to make a pt. Soak in cold water for ^ an hr. Put into a double boiler with no liquid except that which clings to them. Cover tightly and cook until tender. Season with salt and pepper, and pour over melted butter of white or cream sauce. — Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. SPRING CARROTS.— Leave the stalks on. Scrape and boil in salted water until tender. Pour over a cream sauce, seasoning it with minced parsley and lemon juice. — Mrs. Ralph Neunan, 1622 Summerdale Ave., Chicago, 111. STEWED CARROTS.— If carrots are young, parboil and cut into slices, cubes or strips; if old, scrape and soak them for J/2 an hr. in cold water. Cook until tender in water or stock, or equal parts of each, seasoned with pepper and salt, and either a chopped onion, parsley, grated nutmeg, butter, cream or other desired sea- soning, or any combination of these preferred. When done, car- rots may be served plain, with butter, pepper and salt, or a white, cream or drawn butter sauce. — Mrs. J. H. Wichmann, 5069 N. Lin- coln Ave., Chicago, 111. 390 VEGETABLES CAULIFLOWER RULES 1. Soak 5^ hr. in salt water. 2. When ready to cook, plunge in salted, boiling water. 3. Do not cook after it becomes tender. 4. Serve as soon as done. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111. BAKED CAULIFLOWER.— Boil till tender, drain, place in a baking dish. Put a tablespoon of butter in a saucepan, add a table- spoon of flour, mix, add ^ pt. of milk, J4 teaspoon of salt, a little pepper, and stir constantly until it boils; pour this sauce over the cauliflower, sprinkle over Yi cup of bread crumbs, put here and there bits of butter, and bake in a quick oven about 15 minutes, or until the bread crumbs are a golden brown. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BOILED CAULIFLOWER.— Tie up the cauliflower in a piece of cheesecloth, and boil in hot water, to which a little salt has been added. Drain, and lay in a deep dish with flower upper- most, heat a teacup of milk, thickened with 2 tablespoons of but- ter, cut in pieces, and rolled in flour; add pepper, salt, and the beaten white of an egg, boil up for a few seconds, stirring briskly. Take from the fire, and flavor with lemon, and put over the cauli- flower, reserving about half the sauce for use at the table. — Mrs. A. E. Whitney, 1760 Edgewater Place, Chicago, 111. VARIATION I. — Remove leaves, cut the main stalk close to the flower, lay it in boiling milk and water, slightly salted, with the stalk down. When done, take it out carefully, and drain in a col- ander; place in the vegetable dish, and pour over it a rich drawn butter dressing. — Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111. CREAMED CAULIFLOWER WITH CHEESE.— Break oflf the flowerets and let stand in salted water 1 hr. Cook till tender, drain, place in a vegetable dish and cover with a cream sauce made with 1 cup milk, a lump of butter and a teaspoon of flour, and salt and pepper. Grate cheese over top. — Mrs. Lighthart, 811 N. 19th Ave., Maywood, 111. CREAM OF CAULIFLOWER.— Take a good-sized cauliflow. er, soak in slightly salted cold water, for }/^ an hr.; then drain and COOK COUNTY COOK BOOK 391 put head upwards, in a saucepan, which is not over large, and let it cook for 5^ an hr., uncovered. Put in a double boiler 1 qt. of milk (4 cups), 1 onion and 1 bay leaf, and let them cook together while the cauliflower is boiling. Drain the cauliflower when done, and reserve ^ cup of the little sprays which form the head, mash the remainder in a wooden bowl, and add to it 2 cups of the stock in which it boiled, and put in with the boiling milk; stir well and let cook 5 minutes, then put through a sieve and return to the fire with a thickening of 1 tablespoon of flour, rubbed together with 1 tablespoon of butter, season lightly with salt and pepper and a dash of nutmeg, add the Yt, cup of cauliflower as a garnish, and let cook 10 minutes more before serving. Add a tablespoon of whip- ped cream at the last, if desired. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, III. CAULIFLOWER AU GRATIN.— Cut a large cauliflower into 8 pieces, and boil tender in salted water. Drain, lay in a deep pud- ding dish, stems down, and pour over it a plain white sauce, into which 2 hard-boiled eggs have been chopped. Sprinkle with bread crumbs, and bake to a light brown. — Mrs. J. H. Wichmann, 5069 N, Lincoln Ave., Chicago, 111. CAULIFLOWER OMELETTE.— Chop cold cauliflower very fine, and mix it with a sufficient quantity of beaten ^^^ to make a stiff batter; then fry it in fresh butter, and serve very hot. — Mrs. C. W. Nelson, 4552 Indiana Ave., Chicago, 111. ESCALLOPED CAULIFLOWER.— Place clusters of cold cauliflower downward in a buttered baking-dish. Beat together a cup of bread crumbs an

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