Cauliflower

Ingredients

• cauliflower
• one cupful milk
• a little flour
• the beaten white of one egg
• a little lemon juice
• a little salt

Method

1. 1

   Tie cauliflower in tarlatan and boil in salted water for 1-2 hours.

2. 2

   Drain and place in a dish.

3. 3

   Heat milk, add creamed flour, beaten egg white, and salt.

4. 4

   Boil briefly, add lemon juice, and pour over cauliflower to serve.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 70. The excerpt below is the record exactly as published.

cauliflower, etc., a very small quantity of cayenne pep- per and a fev/ sprigs of parsley put in the water will some- what neutralize the disagreeable odor and, still more, keep the odor from spreading when all such vegetables are boiled in milk or buttermilk. All vegetables intended for food should be strictly fresh, which condition is easily indicated when they break or snap crisply. Home-grown vegetables, such as lettuce, peas, beans, spmach, carrots, corn, etc., should be gathered in the morning when wet with dew. Vegetables are improved by being put in cold water before cooking. Wilting savories and herbs should not be used until they have dried thoroly in the shade. As long as fresh ones are procurable do not use dried savories. Once vegetables have wilted and cannot be redeemed thru the chilling process they should be discarded as food for^ man, as wilted vegetables will do more to impair peristaltic action than any other one thing. 129 The tops of beets, radishes, turnips, etc., should not be cast aside, as they make a fine vegetable dish. Cut fine and cooked in butter, with additional cream, flavored with pars- ley and mustard leaves, a combination of vegetable tops will prove an excellent eliminator of particular value to those suffering from fibroids, tumors and cancers. Speaking of cooking vegetables, a wise man once said if you throw away water in which vegetables are boiled, you might as well put on green spectacles and eat shavings. SPANISH BEANS. Soak one quart of red beans over night, rinse, parboil for twenty minutes, pour off water, rinse, then add one quart of stewed tomatoes which have been well strained, four finely-cut onions, two or three green peppers cut lengthwise, with seeds removed, one-half of a cup of oil, one quart of water, boil until thoroly cooked ; one hour before serv- ing add one-half a cup of well washed rice. All to be salted well. (The peppers should be removed as soon as they are found done.) SPANISH SWEET CORN. Put green peppers in oven until slightly brown. Take from oven, cover tightly for five minutes. Remove skins and seeds, cut fine and add chopped green corn and toma- toes. Boil for three minutes and serve hot. ASPARAGUS. Put in boiling water with a little salt ; drain off the water after boiling five minutes ; pour on fresh boiling hot water and boil again for fifteen minutes. Add a little salt and olive oil. Serve with toast. The tops of asparagus should be a purple color, not green, to insure their being edible. This vegetable contains valuable salts and acids, and should be freely eaten. Discard woody or tough portion, as it is indigestible. BEETS. Use only the crisp red varieties. The large sugar beets are woody, and of little value except for the saccharine 130 matter which they contain. Boil whole, without cutting; then slice and serve with lemon juice, but not vinegar. BAKED BEANS. Wash the desired quantity of beans and soak over night in sufficient water to cover ; in the morning drain them and boil in fresh water for fifteen minutes ; pour off the water, put beans into an earthen crock, add one tablespoonful molasses, one teaspoonful mustard, one tablespoonful olive oil, a little salt, and sufficient water to cover. Put a lid on the crock and cook slowly all day in the oven. Add water occasionally until one hour before taking from the oven. Serve with catsup. CABBAGE. Do not boil cabbage. Boiled cabbage and sauerkraut are practically indigestible and should not be eaten. Make a cold slaw by slicing the cabbage fine ; serve with or without lemon juice, not vinegar. Thick, sweet cream and lemon juice make a very palatable dressing. A small pinch of mustard may be added if desired. SAUERKRAUT. This concoction, particularly the liquid thereof, Is of benefit in intestinal troubles when used in moderate quan- tities only periodically. It must be used in its raw state; never boiled. The brine of sauerkraut is a very powerful agent in liver troubles. CAULIFLOWER. Tie up the caulifloer in a coarse tarlatan and boil one to two hours in water to which has been added a little salt. Drain and lay in deep dish. Heat one cupful milk ; add a little flour which has been previously creamed in a little cold milk, the beaten white of one egg, and a little salt. Boil a few minutes, stirring briskly. Take from the fire, add a little lemon juice

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