The art of German cooking and baking

Preparation: The cauliflower is prepared and cooked the same as given under No. 9. It is carefully placed in a dish, and the hot browned butter poured over. No. 11— CAULIFLOWER WITH CRAB OR LOBSTER Quantity for 6 Persons. 1 head of cauliflower, 2 lbs. 2 tbsps. of salt 4 qts. of water Crab dressing Preparation: The preparation of cauliflower is the same as given under No. 9. Make a dressing as described under No. 19, in Gravies or Dressings and pour it over the head of cauliflower. No. 12— SCALLOPED CAULIFLOWER AU GRATIN. Quantity for 6 Persons. 1 head of cauliflower, 2 lbs. 2 tbsps. of salt 4 qts. of water For the Dressing. % lb. of butter 1 tbsp. of Parmesan cheese 2 % tbsps. of flour 1 tbsp. of lemon juice 1 pt. sweet or sour cream 2 tbsps. of fine roll crumbs 1 pinch of salt 1 tbsp. of butter Preparation : The cauliflower is cleaned and put in water % hour, then boiled in salt water yi hour until almost tender, placed into a buttered dish until the dressing is made. The butter is melted, flour stirred in, and cooled 1 minute. Add the sweet cream, boil, season with cheese, lemon juice and salt to taste. This dressing is poured over the cauliflower, — 189— roll crumbs strewn on and a little butter dripped over it; then baked in oven 20 to 30 minutes until it is a nice yellow color. No. 13— ARTICHOKES WITH BUTTER. Quantity for 6 Persons. 3 large or 6 small artichokes 1 tbsp. of vinegar 4 qts. of water % lb. of fresh butter 3 tbsps. of salt Preparation: With a sharp knife cut off the points of the artichokes about 1>4 inches, t^hen boil them tender in salt Mrater and vinegar. Serve them on a dish, cream the butter and serve with the artichokes or brown it and pour it over. No. 14— STEWED ARTICHOKES. Quantity for 6 Persons. 3 large artichokes or 6 small 1 tsp. of meat extract ones % wineglass Madeira or red 4 qts. of water wine 3 tbsps. of salt 2 tbsps. of grated Parmesan 2 tbsps. of vinegar cheese ^A lb. of butter 4 tbsps. of champignons W^ tbsps. of flour Salt to taste ^Hpt. strong bouillon 1 pinch of pepper ^B Preparation: The artichokes are cleaned and prepared as given under No. 13 and cooked partly done in salt water and vinegar. Then each one is cut into 'half and the inside white fibers removed carefully. These pieces are put into a pot, 3 tablespoonfuls of butter, chopped champignons, cheese and y2 pt. of bouillon added, the pot covered and the artichokes stewed 2 hours, turning them over several times. The stewed artichokes are put into a vegetable dish and the dressing prepared. Heat the rest of the butter with the flour, add the artichoke liquor, the rest of the bouillon, Madeira or red wine and the meat extract. Cook this well and season with pepper and salt, then pour over the artichokes. No. 15— CANNED ARTICHOKES. Quantity lor 6 Persons. 2 lb. can artichokes V* pt. sweet cream % lb. butter Juice of V lemon 2% tbsps. of flour 1 pinch of pepper % pt. of bouillon Salt to taste Preparation: The canned artichokes are heated and the dressing is prepared. The butter is heated, the flour stirred in, cooked 2 minutes, the bouillon and cream added and cooked well. Season the dressing with salt, pepper and lemon juice. — 190 — Take the artichokes, out of the liquor and put them into this dressing to simmer 10 minutes. If you like add 3 tablespoonfuls of white wine and chopped champignons or truffles. No. 16— SCALLOPED ARTICHOKES WITH CHEESE Quantity for 6 Persons. 3 large or 6 small artichokes 3 tbsps. of salt. 4 qts. of water 2 tbsps. of vinegar For the Dish Vi lb. of butter, good measure % pt. of rich bouillon % lb. of grated Parmesan cheese 1 pinch of pepper and salt