Boiled Cauliflower, Hollandaise Sauce

The cauliflower trimmed, laid in salted water for an hour, then boiled in salted boiling water with a dash of vinegar in it till tender, taken up and drained; served with Hollandaise sauce poured around; may also be served this way with tomato sauce.

Stewed Cauliflower

The cauliflower prepared and boiled as above, then taken up and sectioned, arranged in a sautoir, covered with butter sauce and simmered; served as a vegetable.

Baked Cauliflower

Stewed as in the preceding, then placed into baking dish, covered with bread crumbs and grated cheese, sprinkled with butter and baked.

Scalloped Cauliflower

Same as the preceding, but filled into scallop shells instead of baking dish; served in the shells.

Fried Cauliflower, Allemande Sauce

The stewed cauliflower above, taken up, dipped into batter and fried; served with Allemande sauce poured around.

Cauliflower With Mayonnaise

Cold boiled cauliflower in flowerets, marinaded in French dressing, arranged on a leaf of lettuce around the dish, with mayonnaise in the center.

Cauliflower Salad

Cold boiled cauli-flowerets covered with cream salad dressing, arranged in center of dish, garnished with small balls of beets.

Puree Of Cauliflower

One-third Ve-loute sauce, one-third chicken stock, mixed and brought to the boil, minced cauliflower stalks and roots boiled in it till tender with a little thyme and parsley; when done, rubbed through a fine sieve, brought to the boil again and one-third of the whole of cream sauce then added; served with croutons.

Cream Of Cauliflower

Same as the preceding, but when finished, very small flowerets added before serving.

Cauliflower Sauce

Into a good butter sauce is worked some very small flowerets of boiled cauliflower with a little puree, (good for boiled poultry).

Pickled Cauliflower

Cauliflowers boiled till tender in flowerets, then put into jars, and covered with the following pickle: One pound of dry mustard mixed with one ounce of turmeric, then moistened with vinegar. One gallon of vinegar brought to the boil, the mustard and turmeric paste stirred into it, brought to the simmer and when beginning to thicken, one pound of sugar, half a pint of olive oil, and two ounces of mustard seed successively added to it, simmered for a few minutes, then poured boiling hot over the cauliflowers in the jars.