HOW TO BOIL CAULIFLOWERS.--Strip the leaves which you do not intend to
use, and put the cauliflowers into salt and water some time to force
out snails, worms, etc. Boil them twelve minutes on a drainer in
plenty of water, then add salt, and boil five or six minutes longer.
Skim well while boiling. Take out and drain. Serve with melted butter,
or a sauce made of butter, cream, pepper and salt.
HOW TO FRY CAULIFLOWERS.--Wash as before. Boil twenty or thirty
minutes; cut it into small portions, and cool. Dip the portions twice
into a batter made of flour, milk and egg, and fry them in butter.
Serve with gravy.
CUCUMBERS FOR IMMEDIATE USE.--Slice, sprinkle with salt; let them
stand several hours, drain, and then put to them sliced onions,
vinegar to cover them, and salt, pepper, etc. Cayenne pepper and
ground mustard render them wholesome.
STEWED CELERY.--Wash and clean six or eight heads of celery, let them
be about three inches long; boil tender and pour off all the water;
beat the yolks of four eggs, and mix with half a pint of cream, mace
and salt; set it over the fire with the celery, and keep shaking until
it thickens, then serve hot.
COLD SLAW.--Half a head of cabbage cut very fine, a stalk of celery
cut fine--or teaspoon of celery seed--or, a tablespoon of celery
essence, four hard-boiled eggs, whites chopped very fine, a teaspoon
of mustard, a tablespoon of butter and the yolks of the boiled eggs,
salt and pepper, mix well; take an egg well beaten and stir in a cup
of boiling vinegar, pour over and cover for a few minutes.
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