The Ideal cook book

and plunge this in very hot fat ; as soon as the marrow strips begin to color, lay them, sprinkled with salt, in front of the fire © - to drain, and serve hot. 336. Vegetable Marrow (Boiled )—Ingredients—Allow 1 tablepoonful of salt to 4 gallon of water, marrow. Having prepared the water as above bring to the point of boiling ; peel the marrow and plunge into the boiling water, and boil until tender ; remove from the water with a slice, halve, and should it be very large quarter it. Dish on toast, and send to table accompanied with a tureen of melted butter. 337. Green Corn (Stewed). Having cut the corn from the cob, put into boiling water and allow to stew a quarter of an hour ; remove nearly all the water and cover with milk, and allow to stew until tender; before dishing, roll some pieces of butter in flour and mix with the corn, adding a little pepper and salt ; give one boil and serve. 338. Green Corn (Boiled). Strip off all the outer husks, allowing the innermost to remain ; remove the silk and re cover the ear with the remaining husk, secure with a piece of thread, plunge into boiling salted water, and boil half an hour. Cut off stalks and dish upon a napkin. 339. Green Corn (Roasted) -- Ingredients—Corn, butter, salt, pepper. ; Open the husks, remove the silk, close the husks closely, and roast in the ashes of a wood fire until tender ; serve with butter, pepper, and salt. This is frequently eaten in camp. 340. Summer Squashes—Ingredients—Squash, butter, pepper, salt. Pare the outer rind, remove the seeds, quarter, and lay in ice water ten minutes ; put into boiling water, a little salt, and cook until tender; press all the water from them. Mash smooth, season with the above ingredients, and serve hot. 341. Winter Squash. Proceed as above, allowing more time to cook ; vefore putting into the boiling water, allow it to soak in cold water three hours. 342. Cauliflower (Boiled)—Ingredients—Cauliflower, salt water. Wash in two or three waters. Cut off the end of stalk and IIo THE Dominion Cook Boor. outer leaves, allow to lie in salt and water five minutes, plunge — :: into boiling salted water, and boil fifteen or twenty minutes; drain and serve hot. 343. Cauliflower (FrieG)—Ingredients— Cauliflower, salt, vinegar, whole pepper, a few cloves, butter, lard. Pick out all the green leaves from a cauliflower, and cut off the stalk close; put it head downwards in a saucepan full of boiling salted water; do not overboil it ; drain it on a sieve, pick it out into small sprigs, and place them in a deep dish with plenty of vinegar, whole pepper, salt, and a few cloves. When they have lain about an hour in this drain them, dip them in batter, and fry in hot lard to a golden color. 344. Caulifiower (Scalloped )—Ingredients—Cauliflower, £ oz, butter, % gill of milk, 1 oz. bread-crumbs, cayenne, salt, I egg. Choose a cauliflower of medium size, boil it twenty minutes ; put into a saucepan one ounce of butter, half a gill of milk, and one ounce of bread crumbs ; add cayenne and salt to taste, and stir till the bread has absorbed the milk and butter. Beat an egg and add this to the sauce, but be sure that it does not simmer after the egg has been added. Butter a flat tin dish, take off the fine leaves of the cauliflower and place them all round on it, break up the flower carefully and lay it in the centre, making itas high as possible ; pour the sauce over this, sprinkle a few bread-crumbs on the top, and bake ten minutes. 345. Green Peas (to keep).