Choux Broccoli. Brocoli or Spargel Kohl.

No. 241. - Brocoli resembles cauliflower, but is more hardy. In parts of this country, where the winter is not severe, it is to be had from November to March. It is one of the best vegetables, has a fine flavor and is easily digested. There are two kinds, the white and the purple. The Brocoli is not as compact as the cauliflower, its branches being longer and separate. It is prepared in all the styles that cauliflower is prepared in.

Culture

No. 242. - In the Northern States sow them in May and transplant in June. In the Southern States sow them in July and transplant in August, as they dislike summer heat more than cold weather. They succeed best in a moist and rather cool atmosphere. Sow in deep rich soil, with an abundance of moisture, which in dry seasons must be applied artificially.

White Cape

No. 243. - The heads are of medium size; close, compact, and of a creamy white color. One of the most certain to head.

Purple Cape

No. 214. - One of the hardiest and most popular varieties, most certain to form a good head, and is the earliest of the purple varieties.

Brocoli, Italian Style

No. 245. - Cut the flower buds of the Brocoli in small bunches, boil them in water, lightly salted, and when tender drain them. Put them into a saucepan with a piece of butter, and season with salt and pepper, tossing them over a brisk fire. Before serving them pour over them some Anchovy butter sauce, in which add the juice of a lemon and some finely chopped parsley.

Brocoli With Hollandaise Sauce

No. 246. - Trim and boil them the same as in No. 245. When boiled drain them on a napkin, and then pour a Hollandaise sauce over them. Serve hot.

Brocoli For Garniture

No. 247. - Cut the flower buds in small pieces and boil them as in No. 245. Drain them and serve them in bunches around the intended dish, with some reduced Cream or Allemande sauce over them.

Brocoli Cream Soup

No. 248. - Prepare them the same as the soup of cream of cauliflower. See article on Cauliflower.