This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Soak the cauliflower, head down, in salted water for thirty minutes. Then boil it. Separate it into branches, and to each pint allow a cupful of either plain white or tomato sauce. Mix the cauliflower with this, turn into a well-oiled baking dish, and re-heat in a moderate oven, at the same time baking in the oven sufficient bacon for the family. Serve this as a garnish on the cauliflower, or substitute small sausages. Mashed potatoes, or potato croquettes, are a good accompaniment.
2 cupfuls diced boiled cauliflower
1 cupful canned or fresh mushrooms
Fry the mushrooms in the butter, until they are slightly yellowed. Butter a baking dish; put in a layer of cauliflower, and then one of mushrooms. Sprinkle with flour, salt and pepper, and continue in this way until all is used. Cover with the stock, put on the lid and bake for thirty minutes. Two tablespoonfuls of minced green peppers may be added to the mushrooms, while they are being fried.
2 cupfuls turnips, finely diced 2 cupfuls cauliflower flowerets
3 tablespoonfuls butter Salt and pepper to taste
Boil the turnips, until nearly tender, in salted water, then add the cauliflower and continue cooking until all is tender - it will take about forty minutes altogether. Drain off the liquor into the stock-pot; season the vegetables with the butter, salt and pepper, and serve very hot.
1 small cauliflower
4 tablespoonfuls butter 1 1/2 cupfuls milk
2 tablespoonfuls flour
4 tablespoonfuls grated cheese Salt and pepper to taste
Boil or steam the cauliflower till half done, then cut it in slices and fry in half the butter. Add one-half the milk; cream together the flour and the remaining butter, add to the remaining milk as in making white sauce, stir in the cheese, add the cauliflower and pour into the eggs well-beaten. Transfer to a buttered mould and bake in an oven hot at first, then moderate, until firm in the center, about thirty minutes. Turn out when tepid and serve at once.
Blanch the chestnuts. Boil them, until tender, in as small amount of brown stock as is possible to use without burning them. Rub through a sieve; season with butter, salt and pepper to taste, and serve with game or poultry.
1 cupful white sauce No. 2
Buttered crumbs to cover
Soak the cauliflower, head down, thirty minutes in salted water. Boil until tender; sprinkle with salt and pepper, cover with buttered crumbs, and place in the oven till brown. Serve surrounded with white sauce, and sprinkled with grated cheese.
Remove the leaves, cut off the stalks, scrub the cauliflower, and separate into flowerets, cook until soft in boiling, salted water. Drain and cut in dice, re-heating in 1 1/2 cupfuls White Sauce No. 1. Use the cauliflower liquor as a basis for soup.
Boil the cauliflower as in the preceding recipe, serving with Hollandaise sauce.
Let the cauliflower stand thirty minutes, upside down, in cold salted water. Plunge into boiling, salted water, and boil gently until tender. Cool, separate into flowerets, sprinkle with salt and pepper, roll in dried crumbs, egg and crumbs again, like croquettes, and fry in deep fat hot enough to brown a bit of bread in forty counts. Drain on crumpled paper, and serve piled on a dish covered with a paper doily. Sprinkle with minced green pepper, celery and pimentoes.