Remove all the green leaves, and place the cauliflower head downward in cold water to which has been added one tablespoon of salt to each quart of water. Soak one-half hour or more to draw out any insects that may have found their way into the flowerets. If the head is to be cooked whole, tie it in a cheesecloth to prevent breaking. Boil in salted water until tender, about twenty minutes, taking care not to cook longer than necessary. Drain, and serve with melted butter.
1 medium-sized head of cauli-flower
1 cup white sauce
Prepare and cook the cauliflower as for buttered cauliflower. Prepare one cup of white sauce, using for the liquid milk only. Separate flowerets, and mix the cauliflower with the sauce. Cook about five minutes or until the cauliflower is thoroughly seasoned with the sauce.
Remove the leaves, separate the flowers, and soak in a pan of cold salted water half an hour. Put in a saucepan of boiling salted water and cook with the lid partly off for twenty minutes, boiling gently all the time; drain and put a layer of boiled cauliflower in a baking dish, cover with a white sauce and bread crumbs, then another layer of cauliflower, and one of white sauce, making the last layer of buttered bread crumbs. Bake in a hot oven for twenty minutes until nicely browned.
3 tablespoons melted butter
Cook the cauliflower until tender, then pass it through a coarse sieve with the tomatoes, which have been previously skinned, mix in the melted butter, and add the cheese and pepper. Stir very lightly, and put into a buttered baking dish. Sprinkle with bread crumbs, and bake from twenty minutes to half an hour.
1 large cauliflower
1 ounce brown bread crumbs
1 ounce butter
1 tablespoon hour
1 gill milk
3 ounces grated cheese
Pepper and salt to taste
Clean, and partly boil the cauliflower, and drain it well. Make a sauce as follows: Melt the butter in a saucepan, stir in the flour, pour the milk in, and let it boil for ten minutes, stirring all the time; then add the cheese and pepper.
Pour this sauce over the cauliflower, broken into flowerets, sprinkle the bread crumbs on top, and put into a Dutch oven for fifteen minutes, until browned all over. It must be served very hot.
A medium-sized cauliflower
1/2 pint brown sauce
Prepare the cauliflower exactly as in the following recipe, but it should be divided into pieces about the size of a large walnut. When the cauliflower is tender and well drained, place it in a saucepan, and pour over it the sauce in which a teaspoon of curry powder has been well mixed. Let it stand for ten minutes, where it will not boil, but will keep very hot. The sauce must be made according to the recipe for brown sauce, but a little more thickening must be added. More or less curry powder can be added, but this quantity will suit -ordinary tastes.
Serve with boiled rice.
A small cauliflower
1/4 pint plain white sauce
2 ounces grated Parmesan cheese
Trim all the green from the cauliflower, wash it well, and cut the stalk so that it will stand firmly on a baking dish. Place it in a little vinegar and water for a quarter of an hour to draw out the insects; then put it into boiling water with a little salt. It will take about twenty minutes to boil. Try the stalk to see whether it is tender; it must not be broken.
Drain it very carefully, and place in baking dish; a French fire-proof dish is the best, as the cauliflower can be sent to table in it.
Make a quarter of a pint of sauce from recipe for white sauce. Pour this carefully over the cauliflower; then sprinkle the Parmesan cheese over the sauce, and brown it in a hot oven. Serve immediately.
1 ounce of butter
1 ounce bread crumbs
Cook the cauliflower first, and pick out all the white pieces, and sprinkle them with bread crumbs, and put over them pieces of butter. Pour the following sauce over:
2 ounces grated cheese 1 ounce butter
1 pint of milk 1 tablespoon flour
I teaspoon salt
2 ounces butter
Small bunch sweet herbs
Fry the onion, carrot, celery and herbs all together in the butter. When nicely browned, shake in the flour, pour on a pint of boiling water, stirring it well all the time, and let it cook gently for half an hour; then pass it through a hair sieve. Boil the cauliflower separately until well cooked, drain it, and pour the above sauce over. Put in the oven a few minutes, and serve very hot.