Boston Cooking-School cook book

Choose white head with fresh green leaves. A medium-sized head serves 6. Remove leaves, cut off stalk, and soak 30 minutes (head down) in cold water. Steam or cook (head up) in boiling salted water until soft (about 20 minutes). Drain, serve whole, or separate into flowerets. Pour over melted butter, seasoned with lemon juice and finely chopped parsley, Hollandaise (p. 201), or Thin Cream Sauce (p. 191). Cauliflower au Gratin. Place a whole, cooked cauliflower on a dish for serving, cover with buttered crumbs, and place in oven to brown crumbs; remove and pour over it 1 cup White Sauce (p. 191). If desired, sprinkle with grated cheese before covering with crumbs. Cauliflower Allemande. Drain a cooked cauliflower, place in baking dish, cover with Allemande Sauce (p. 195), sprinkle with V4 cup grated Parmesan cheese, and bake until cheese is melted. French Fried Cauliflower. Separate cooked cauliflower into flowerets, dip in egg and crumbs, and fry in deep fat (370° F.). CAULIFLOWER WITH MUSHROOMS 1 head cauliflower, cooked 4 tablespoons butter 1 cup mushrooms, fresh or 2 tablespoons flour canned, chopped 14 cup cream or milk Salt and pepper Separate cauliflower into flowerets. Melt 2 tablespoons butter; add 1 cup mushroom liquor from can, or water. Add mushrooms, simmer 5 minutes, and add cream. Melt remaining butter, add flour; pouron mushroom mixture. Stir, bring to boiling point, and season. Pour over cauliflower. CELERIAC Scrub thoroughly, scrape, or pare. Slice lengthwise, or, if small, leave whole. Steam or cook in boiling, salted water 15 to 20 minutes. Serve with melted butter or Hollandaise (p. 201). CELERY Wash, scrape, cut in inch pieces. Cook 8 to 20 minutes, or until soft, in boiling, salted water. Drain. Pour on melted butter. Creamed Celery. Reheat 2 cups cooked celery in 1 cup White Sauce (p. 191). BRAISED CELERY Wash, scrape, cut in 3-inch pieces. Dry thoroughly. Saute slowly in butter until browned. Add few tablespoons hot water or stock to liquid in pan, season, and pour over celery. SWISS CHARD Cook like Spinach (p. 477). Stems may be cooked separately and served like asparagus. CHAYOTE Peel before or after cooking. Cut in halves or quarters. Steam or boil 20 to 35 minutes. Serve with melted butter. FRENCH CHESTNUTS Shell, cover with boiling, salted water. Cook gently 15 to 20 minutes, or steam 45 minutes. Sliced tart apples may be steamed and served with chestnuts. To Shell Chestnuts. Cut a half-inch gash on flat side. Put in heavy pan. Add 4% teaspoon oil or butter to each cup of nuts. Shake over fire 5 minutes. Set in oven 5 minutes. Take from oven and remove shells and skins with sharp knife. Creamed Chestnuts. Reheat in small amount of heavy cream. Riced Chestnuts. Force through ricer. Pile lightly on serving dish. Chestnut Purée. Drain, mash, moisten with scalded milk, season with salt and pepper, and beat until light. Sautéed Chestnuts. Sauté in butter. Serve as garnish for meat, or as a vegetable. BAKED CHESTNUTS (EN CASSEROLE) 3 cups chestnuts, shelled (see above) 2 tablespoons butter 3 cups highly seasoned Chicken Stock (p. 151) 1% tablespoons flour Put chestnuts in casserole dish. Pour stock over, cover, and bake 3 hours in slow oven (275° F.). Thicken with butter and flour cooked together. BRAISED CHESTNUTS Shell (p. 458), place in casserole, barely cover with stock. Cover, bake about 45 minutes in moderate oven (350° F.). Uncover last 10 minutes. There should be small quantity of stock in dish to serve with chestnuts. CORN ON THE COB Remove husks and silky threads. Cook 10 to 20 minutes in boiling water or half milk and half water. Place on platter covered with napkin and draw corners of napkin over corn. If desired, cut from cob and season with butter and salt.