Cauliflower

Ingredients

• Remove outside leaves and soak in cold water
• required seasonings

Method

1. 1

   Cook whole, or separate into flowerets.

2. 2

   Cook for 30 to 60 minutes.

3. 3

   Serve in a white sauce made from required seasonings.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 5. The excerpt below is the record exactly as published.

Cauliflower . . . 2qt. 2 1b. To taste To taste 4 tb. Cabbage .... 2 lb. zqt. z tb. To taste To taste — — Squash . . . 2 lb. 2qt. ztb. To taste To taste — — General Directums. All vegetables should be thoroughly washed, prepared according to kind, and, if necessary, fresh- ened by standing in cold water for an hour or more before cooking. Then cook in enough freshly boiling salted water to cover the food. When soft enough to pierce easily with a fork, drain very dry and season. Strong-flavored vegetables should be cooked in an uncovered kettle. Buttered carrots. Scrape carrots and cook i to 2 hr. Slice or cut in strips either before or after cooking. Add required seasonings or serve in i c. white sauce. Buttered parsnips. Same as for Buttered carrots (above). May be cut in quarters, lengthwise, and browned in hot butter or drippings. Hashed turnips. Pare turnips and cut in quarters. Cook about I hr. After cooking, mash and add required seasonings. May be cut in cubes before cooking and served in a white sauce. Stewed celery. Scrape celery and cut in inch lengths. Cook \ hr. Add required seasonings or serve in r| c. white sauce. Buttered beets. Cook beets 3 to 5 hr. Peel and slice after cooking and season as required, or chop fine and reheat with the seasonings, adding i tb. butter. _..l,CjOO^:;Ic 12 THE PRACTICAL COOKBOOK Pkkled beets. Cover cold cooked beets with vinegar, add- ing a bit of bay leaf and a few cloves and peppercorns. Boiled onionE. Peel under water and let stand ^ to i hr. in cold water to which a little cooking-soda has been added. Drain and add fresh water at least twice while cooking. Cook \^ to 2 hr. Serve with required seasonings or add ij c. white String beans. Pare thinly on both sides to remove strings, cut off ends, and cut in inch pieces. Cook i to 2 hr. Season as required. Spinach. Cut off roots and poor leaves, wash in several waters, and cook 20 to 30 min, in a very little water, to re- tain juice. Chop fine and season with salt, pepper, and butter, and garnish with hard-cooked egg. Beet and dandelion greens, Swiss chard, etc. may be cooked like spinach. Bechamel spinach. Additional ingredients; 2 tb. flour, ^ c. milk. Cook spinach as above, drain, and chop. Melt butter, add spinach, heat, and sprinkle with salt, pepper, and flour. Add hot milk, stir till well blended, and serve hot. Cauliflower, Remove outside leaves and soak in cold water

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