STEWED CARROTS.— If carrots are young, parboil and cut
into slices, cubes or strips; if old, scrape and soak them for J/2 an
hr. in cold water. Cook until tender in water or stock, or equal
parts of each, seasoned with pepper and salt, and either a chopped
onion, parsley, grated nutmeg, butter, cream or other desired sea-
soning, or any combination of these preferred. When done, car-
rots may be served plain, with butter, pepper and salt, or a white,
cream or drawn butter sauce. — Mrs. J. H. Wichmann, 5069 N. Lin-
coln Ave., Chicago, 111.
390 VEGETABLES
CAULIFLOWER RULES
1. Soak 5^ hr. in salt water.
2. When ready to cook, plunge in salted, boiling water.
3. Do not cook after it becomes tender.
4. Serve as soon as done.
— Mrs. Conklin, 914 N. Sth Ave., Maywood, 111.
BAKED CAULIFLOWER.— Boil till tender, drain, place in a
baking dish. Put a tablespoon of butter in a saucepan, add a table-
spoon of flour, mix, add ^ pt. of milk, J4 teaspoon of salt, a little
pepper, and stir constantly until it boils; pour this sauce over the
cauliflower, sprinkle over Yi cup of bread crumbs, put here and
there bits of butter, and bake in a quick oven about 15 minutes, or
until the bread crumbs are a golden brown. — Mabel Sturtevant,
105 S. Dearborn St., Chicago, 111.
BOILED CAULIFLOWER.— Tie up the cauliflower in a
piece of cheesecloth, and boil in hot water, to which a little salt
has been added. Drain, and lay in a deep dish with flower upper-
most, heat a teacup of milk, thickened with 2 tablespoons of but-
ter, cut in pieces, and rolled in flour; add pepper, salt, and the
beaten white of an egg, boil up for a few seconds, stirring briskly.
Take from the fire, and flavor with lemon, and put over the cauli-
flower, reserving about half the sauce for use at the table. — Mrs. A.
E. Whitney, 1760 Edgewater Place, Chicago, 111.
VARIATION I. — Remove leaves, cut the main stalk close to
the flower, lay it in boiling milk and water, slightly salted, with the
stalk down. When done, take it out carefully, and drain in a col-
ander; place in the vegetable dish, and pour over it a rich drawn
butter dressing. — Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111.
CREAMED CAULIFLOWER WITH CHEESE.— Break oflf
the flowerets and let stand in salted water 1 hr. Cook till tender,
drain, place in a vegetable dish and cover with a cream sauce made
with 1 cup milk, a lump of butter and a teaspoon of flour, and salt
and pepper. Grate cheese over top. — Mrs. Lighthart, 811 N. 19th
Ave., Maywood, 111.
CREAM OF CAULIFLOWER.— Take a good-sized cauliflow.
er, soak in slightly salted cold water, for }/^ an hr.; then drain and
COOK COUNTY COOK BOOK 391 ✪ Baked Cauliflower
Page 268 · 1 recipe record on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
STEWED CARROTS.— If carrots are young, parboil and cut into slices, cubes or strips; if old, scrape and soak them for J/2 an hr. in cold water. Cook until tender in water or stock, or equal parts of each, seasoned with pepper and salt, and either a chopped onion, parsley, grated nutmeg, butter, cream or other desired seasoning, or any combination of these preferred. When done, carrots may be served plain, with butter, pepper and salt, or a white, cream or drawn butter sauce. — Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111.
CAULIFLOWER RULES
1. Soak 5^ hr. in salt water.
2. When ready to cook, plunge in salted, boiling water.
3. Do not cook after it becomes tender.
4. Serve as soon as done.
— Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
BAKED CAULIFLOWER.— Boil till tender, drain, place in a baking dish. Put a tablespoon of butter in a saucepan, add a tablespoon of flour, mix, add ^ pt. of milk, J4 teaspoon of salt, a little pepper, and stir constantly until it boils; pour this sauce over the cauliflower, sprinkle over Yi cup of bread crumbs, put here and there bits of butter, and bake in a quick oven about 15 minutes, or until the bread crumbs are a golden brown. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
BOILED CAULIFLOWER.— Tie up the cauliflower in a piece of cheesecloth, and boil in hot water, to which a little salt has been added. Drain, and lay in a deep dish with flower uppermost, heat a teacup of milk, thickened with 2 tablespoons of butter, cut in pieces, and rolled in flour; add pepper, salt, and the beaten white of an egg, boil up for a few seconds, stirring briskly. Take from the fire, and flavor with lemon, and put over the cauliflower, reserving about half the sauce for use at the table. — Mrs. A. E. Whitney, 1760 Edgewater Place, Chicago, 111.
VARIATION I. — Remove leaves, cut the main stalk close to the flower, lay it in boiling milk and water, slightly salted, with the stalk down. When done, take it out carefully, and drain in a colander; place in the vegetable dish, and pour over it a rich drawn butter dressing. — Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111.
CREAMED CAULIFLOWER WITH CHEESE.— Break oflf the flowerets and let stand in salted water 1 hr. Cook till tender, drain, place in a vegetable dish and cover with a cream sauce made with 1 cup milk, a lump of butter and a teaspoon of flour, and salt and pepper. Grate cheese over top. — Mrs. Lighthart, 811 N. 19th Ave., Maywood, 111.
CREAM OF CAULIFLOWER.— Take a good-sized cauliflow. er, soak in slightly salted cold water, for }/^ an hr.; then drain and
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Baked Cauliflower