Cauliflower Salad

No. 429. - Boil two heads of Cauliflower in water lightly salted. When cold cut off the flowering buds, dividing them in small tufts. Put them in a salad bowl, season with salt and pepper, and pour over them a light Mayonnaise or cream dressing. Mix gently, so as not to break them, and garnish with beets and water cress.

Soup - Cream Of Cauliflower

No. 430. - Cook four heads of Cauliflower as in No. 421. When drained put them in a saucepan with two quarts of Cream sauce. Dilute it to its proper consistency with chicken or veal broth, and season it with salt, pepper and nutmeg. Rub it through a fine sieve, then put it back in the saucepan to keep warm, not letting it boil. Before serving add a piece of butter, stirring it in well until the butter is melted. Then add some chives chopped fine. Cauliflower soup should only be made when you have fresh plucked young Cauliflower.

Cauliflower Soup Puree

No. 431. - Cook four heads of Cauliflower as in No. 421, and when drained put them in a saucepan with one gallon of thickened chicken or veal broth. Season it with salt and pepper, then rub it through a fine sieve and put it in a saucepan to boil for ten minutes. Before serving add one pint of cream diluted with the yolks of six raw eggs and a piece of butter. Add some small square pieces of breast of boiled chicken.

Cauliflower Pickled

No. 432. - After you have picked and washed a number of Cauliflowers, cut off about three pounds of the flowered buds and arrange them in small bunches all of the same size. Pat them in a pan of cold water. Then put some lightly salted water in a saucepan, and when it boils add the Cauliflowers. Let them boil for six minutes, then drain them and put them in an earthen jar. Then pour hot boiling vinegar over them and keep the cover on the jar until the next day, when you will drain off the vinegar. Then boil the vinegar again, adding a little salt, and pour it hot over the Cauliflower in the jar. When cold cover them tight and set them in a cool place. If glass jars are used pour the vinegar in slowly at first, as the glass is liable to crack.

Cauliflower Preserved In Brine

No. 433. - After you have picked and washed the Cauliflowers cut off the flowering buds in large bunches. Parboil them six minutes, then immerse them in cold water and afterwards drain them. Put them in earthen jars with a boiled salt brine of 18 degrees (sugar weight). Two days later drain off the brine and boil it over again, adding salt to bring it to 18 degrees. Pour it over the Cauliflower and cover the jar tight. When ready to use soak them in cold water for five hours, boil in fresh water, and serve as needed.