Cabbage Rolls

Cabbage leaves may be stuffed with boiled rice or meat mixture, roll and tie. Boil until tender and serve with Tomato Sauce.

Sauer Kraut

The outside leaves of cabbage should be removed, the core cut crosswise several times and shredded very finely with the rest of the cabbage. Either summer grown or fall cabbage may be used. Immediately pack into a barrel, keg or tub, which is perfectly clean, or into an earthenware crock holding four or five gallons. The smaller containers are recommended for household use. If a wooden container is used line bottom and sides with large outer leaves of cabbage as it is being filled. While packing distribute salt as uniformly as possible, using 1 pound of salt to 40 pounds of cabbage. Sprinkle a little salt in the container and put in a layer of three or four inches of shredded cabbage and pack down gently with a wooden potato 'masher. Repeat with salt, cabbage and packing until the container is full or the shredded cabbage is all used. Press the cabbage down as tightly as possible and apply a cloth and then a glazed plate or a board which will go inside the container. If using a wooden cover select wood free from pitch, such as basswood. On top of this cover place stones or other weights (using flint or granite and avoiding the use of limestone or sandstone.) These weights serve to force the brine about the cover.

Allow fermentation to proceed for 10 days or 2 weeks, if in a warm room. In the cellar or other cool place 3 to 5 weeks may be required. Skim off the film which forms when fermentation starts, and repeat this daily if necessary to keep this film from becoming scum. When gas bubbles cease to arise, if the container is tapped, the fermentation is complete. If there is a scum it should be removed. As a final step pour melted paraffine over the brine until it forms a layer from 1/4 to 1 inch thick to prevent the formation of the scum which occurs if the weather is warm or the storage place is not well cooled. This is not necessary unless the kraut is to be kept a long time. The kraut may be used as soon as the bubbles cease to arise. If scum forms and remains the kraut will spoil. If desired kraut may be canned as soon as bubbles cease to rise. - U. S. Dept. of Agriculture.

Cauliflower

This is a most delicious vegetable when properly cooked, and vile when improperly cooked, which generally means over-cooked. Remove all the large green leaves and cut off the stalk. Soak (head down) in a pan of cold water to which has been added 1 teaspoon of salt to each quart of water and a teaspoon of vinegar. Let soak an hour or more in order to draw out the insects hidden in the vegetable. Rinse, drain and put on to cook in a large stewpan, stem end down, and cover well with boiling water. Cook gently with the cover off the pan. A large head will require a full half hour, small heads from 20 to 25 minutes. The cauliflower begins to deteriorate the minute it begins to be overcooked. When tender drain, separate the flowerets. This is ready for seasoning.

Creamed Cauliflower

Prepare cauliflower as above and mix with White Sauce II, allowing 1 cup of sauce to 1 pint of cauliflower.

Cauliflower With Hollandaise

Prepare as for Creamed Cauliflower, using Hollandaise Sauce instead of White Sauce.

Cauliflower Served Whole

Soak, wash and drain. Tie in thin cloth and cook whole in salted water. Drain and serve whole with White Sauce poured over it. Mrs. Fred Baumer.

Cauliflower A La Huntington

Prepare cauliflower as for boiled cauliflower, and cook until soft. Separate in pieces and pour over the following sauce:

Huntington Sauce: Mix 1 1/2 teaspoons mustard, 1 1/4 teaspoons salt, 1 teaspoon powdered sugar, and 1 teaspoon paprika. Add yolks of 3 eggs slightly beaten, 1 cup olive oil, and 1 cup vinegar in which 1/2 teaspoonful finely chopped shallot has been infused 5 minutes. Cook over hot water until mixture thickens. Remove from range and add 1/2 tablespoon curry powder, 2 tablespoons melted butter, and 1 teaspoon finely chopped parsley. - Boston Cooking School Cook Book.