Cauliflower

Ingredients

• a fine cauliflower
• a cup of milk
• two tablespoonfuls of butter
• the juice of a lemon
• salt and pepper

Method

1. 1

   Boil a fine cauliflower tied in coarse tarlatan in hot water with a little salt.

2. 2

   Drain and lay in a deep dish, flower uppermost.

3. 3

   Heat a cup of milk, thicken with butter rolled in flour, add pepper, salt, and the beaten white of an egg, and boil up one minute.

4. 4

   Squeeze lemon juice into the sauce and pour half into a boat, the rest over the cauliflower.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 49. The excerpt below is the record exactly as published.

alt, and pepper, and enough milk to moisten it When the butter is melted and spinach steam- ing, take from the fire and pat it in the dish in which it is going to the table. Garnish with hard-boiled eggs cut in slices or in rings—that is, with the yolk removed and rings of the white only left BEETS. Clean these nicely, but do not pare them, leaving on a short piece of the stalk. Then put over to boil in hot water. Yoang beets will cook tender in an hour; old beets require several hours' boiling. When done, akin quickly while hot, slice thin into your vegetable dish, pat on salt, pepper, and a little batter, pat over a little vinegar, and serve hot or cold. TO PRESERVE VEGETABLES FOR WIN- TER USE. Green string beans mast be picked when yoang; put a layer three inches deep in a small wooden keg or half bar- rel ; sprinkle in salt an inch deep, then put another layer of beans, then salt, and beans and salt in alternate layers, un- til you have enough; let the last be salt; cover them with a piece of board which will fit the inside of the barrel or keg, and place a heavy weight upon it; they will make a brine. When wanted for use, soak them one night or more in plenty of water, changing it once or twice, until the salt is oat of them, then cut them, and boil the same as when fresh. Carrots, beans, beet-roots, parsnips, and potatoes 112 Mother's Cook Boos. keep beet in dry sand or earth in a cellar; turnips keep best on a cellar bottom, or they may be kept the same as carrots, etc. Whatever earth remains about them when taken from the ground, should not be taken off. When sprouts come on potatoes or other stored vege- tables, they should be carefully cut off. The young sprouts from turnips are sometimes served as a salad, or boiled tender in salt and water, and served with butter and pepper over- Celery may be kept all winter by setting it in boxes filled with earth; keep it in the cellar; it will grow and whiten in the dark; leeks may also be kept in this way. Cabbage set out in earth, in a good cellar, will keep good and fresh all winter. Small close heads of cabbage may be kept many weeks by taking them before the frost comes, and laying them on a stone floor; this will whiten them, and make them tender. Store onions are to be strung, and hung in a dry, cold place. DELICATE CABBAGE. Eemove all defective leaves, quarter and cut as for coarse slaw, cover well with cold water, and let remain several hours before cooking, then drain and put into pot with enough boiling water to cover; boil until thoroughly cooked (which will generally require about forty-five min- utes), add salt ten or fifteen minutes before removing from fire, and when done, take up into a colander, press out the water well, and season with butter and pepper. This is a good dish to serve with corned meats, but should not be cooked with them; if preferred, however, it may be sea- soned by adding some of the liquor and fatfrom the boiling meat to the cabbage while cooking. Drain, remove, and serve in a dish with drawn batter or a cream dressing poured over it Mother's Cook Book. RED CABBAGE. Select two small, solid beads of hard red cabbage; divide them in halves from crown to stem; lay the split side down, and cat downwards in thin slices. The cabbage will then be in narrow strips or shreds. Pat into a saucepan a table- spoonful of clean drippings, butter, or any nice fat; when fat is hot, put in cabbage, a teaspoonful of salt, three table- spoonfuls vinegar (if the latter is very strong, use-but two), and one onion, in which three or four cloves have been stuck, buried in the middle; boil two hours and a half; if it becomes too dry and is in danger of scorching, add a very little water. This is very nice. CAULIFLOWER. Boil a fine cauliflower, tied np snugly in coarse tarlatan, m hot water, a little salt. Drain and lay in a deep dish, flower uppermost. Heat a cup of milk; thicken with two tablespoonfuls of butter, cut into bits, and rolled in flour. Add pepper, salt, the beaten white of an egg, and boil up one minute, stirrirg welL Take from the fire, squeeze the juice of a lemon

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