The Cauliflower

n the garden, I like

muel J

urprising that he should have left on record this tribute to t

account a variety of receipts for cooking cauliflower are here given, in order to make the methods of using this excellent vegetable more widely known. Ameri

s an especial favorite with those who, from any reason, are unable to readily digest cabbage. Besides, it i

e composition of the ash of the latter. It will be noticed that the percentage of ash and indi

CABBAGE AND

ungsmittel, p

. Cauli

89.9

us bodies

0.20

2.29

ree extrac

dextrin

1.84

1.23

OF CAULIF

Gardening i

ssa

a 1

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esia

ric Ac

ic Ac

ric Aci

te of I

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ntity and nature of the manure used. A small piece of red pepper added to the water in which cauliflower or cabbage is boiled prevents to a large extent this unpleasant odor and improves their flavor. To obviate the "strong" flavor which these vegetables acquire when large quantities

om the stalks on the previous day and throwing them into cold, salted water, frequently changing it until they are wanted; in this way the heads become plumped up, and the st

necessary. It should then be placed top down in cold salt water for an hour; or, better still, in cold water and vinegar. This is believed to be particularly effective i

o as to cause the head to come to pieces. To prevent any danger of breaking the head in cookin

October. Those found in market during the hottest summer months are apt to be dark in color, somewhat stro

d be used in which to cook these vegetables, as

vegetables of the cabbage tribe is recommended

urant cooking, and they are quite a different vegetable treated in this way. Try the experiment; put a cabbage in a stone jar with plenty of water, cover tight and boil till tender. I think it does not take as long to cook in this way as in ordinary kettles, the steady m

sums up the prime requirements

among the flowerets; second, (if to be boiled) when ready for cooking the vegetable is to be plunged into salted, thoroughly boiling water; third, it is not to be cooked a moment after it becomes tender; fourth, to be se

generally accompanies it. This is the familiar drawn butter sauce, to which may be added a little vinegar or lemon juice, to give p

chiefly from the following

en Brugière; G. P. Putnam's So

; Buckeye Publishing Co

ar S. Darling; Mercantile Pub

ery Book"; Marshall's Schoo

s for cooking. Let it lie half an hour in salt and water, and then boil it in fresh water for fifteen or twenty minutes, until a fork will easily ent

twenty minutes cooking, take up and drain and cover with drawn butter (white sauce, made with butter, flour and water) and s

sely in a piece of cheese-cloth large enough to cover it entirely. Put it into the boiling water, which must cover it well. Let it boil until quite tender, but be careful that it does not go to pieces. As cauliflowers vary very much in size, only a general idea of the time required can be given. One of ordinary size will take about forty minutes, perhaps more. When cooked lift it out by the cheese-cloth, drain very thoroughly,

ffectually draw out all vermin. Then put in boiling water, adding salt in above proportion, and boil briskly for fifteen or twenty minutes over a good fire, keeping saucepan uncovered. Water should be well skimmed, and when cauliflowers are tender, take up, drain, and if large enough, place upright in a dish; serve with plain melted butter, a little of which may be poured over the flowers; or a white s

e white sauce should be poured over both. In this case it should be made by adding the cream, flour and

inutes; cut into pieces and put into a pie dish; add a little milk, seas

ich it is to be served at table, sprinkle salt over it, place it in the steamer, cover closely, and s

ken from the top of cold roast meat gravy-that of beef or veal is preferable to that of mutton. As the grease melts, stir into it an onion chopped very fine, and a little flour and water; continue stirring until the whole is nicely browned; then put in your sprigged cauliflower, adding only just enough water or broth to cook it; season lightly with pepper and salt, and a very light dust of grated nutmeg,

eing drawn out and diluted by boiling in several pints of water, and consequently wasted and thrown away. Note also that this receipt is foun

t, sugar, two and one-third ounces of flour, half a pin

to drain. The butter and flour are baked together and thinned with the cream, and about the quantity of the sou

th cream sauce enough to moisten, with the addition of a little grated cheese, usually Parmesian; this is to be

ened over boiling water, with two tablespoons flour and seasoned with two teaspoons salt, one of white pepper and two tablespoons butter; put grated bread over the top;

aten to froth with two tablespoons melted butter and three of cream or milk, one well-beaten egg, and salt and pepper to taste.

ed with thin slices of bacon; fill up the vacant spaces with a stuffing made of three tablespoonfuls of finely minced veal, the same of beef suet, four tablespoonfuls of bread crumbs, a little pepper and salt, a teaspoonful of chopped parsley, a teaspoonful of minced chives and a dozen small mushrooms, chopped fine. Strew these ingredients over the cauliflow

o thirty minutes; drain, serve in a deep dish with the flower upwards, and pour over it a cup of drawn butter in w

an and pour the curry sauce (as for curry á la simla) over them; let it boil up, and then draw the pan to the side of the stove and let it stay there for ten or twelve minutes; dish the pieces up in the form of cutlets, pour the sauce over

(No. 3) place it on a round dish, after having thoroughly drained it. Have ready a rich tomato sauce (No.

e a sauce by heating a pint of strained stewed tomatoes to boiling, thickening with a tablespoonful of

mall mushrooms and part of a cauliflower, broken into sprigs. Sprinkle over them

tter of egg, butter, a tablespoonful of cream, half a pint of sauce for vegeta

n the puré, the cauliflower in the centre and the sprouts around it for garnishing. The sauce, to

pint of cream sauce (No. 42). Add to the sauce two heaping tablespoons each or grated Parmesian and Gruyère cheese and a dash of cayenne. Mix the sauce and pour it ove

39); put the cauliflower on the sauce, then cover it over thickly with sauce, and smooth it all over with a palette knife; sprinkle it with browned bread crumbs; stand the dish in an ordinary baking tin containing about a pint of boiling water; place in

pper, grated bread, two eggs, one-quarter pound grated Parmesian c

e mixed with it. The cauliflowers are cut to pieces and put in layers with sauce between, on a dish or silver saucepan, are sprink

r and flour may be baked togeth

e to preserve the head as whole as possible; the head is then well rinsed in cold water, to which is added some vinegar to drive out larv? and the like; it is then boiled in salt water until it is

ought to be rather thick, as it is impossible to have the

cauliflower into quarters, and put into a stewpan and boil until tend

Soyer).-Cauliflower, new-made

ed with bouillon and a little nutmeg, drained and then shaken with

en rinse the cauliflower and put it again into boiling water which is seasoned with salt, to cook till tender. When cooked, cut it in pieces and dish up in a coil; pour parsley sau

ds of cauliflower, salt, pepper, sweet oil,

f and let cool, and then marinate for an hour with oil, vinegar, spices, estragon and parsley. Drain on a sieve. To be served high on a

n neat pieces and place them in a buttered souffle dish with alternate layers of raw sliced tomatoes; season with a very little salt and white pepper, and fill up the dish with a souffle mixture prepared as below, and sprinkle over with a few br

tiny dust of cayenne, a saltspoonful of salt, with not quite half a pint of cold milk; stir over the fire till it boils, then ad

spoon of chervil, chopped as fine as powder, one teaspoon of parsley, chopped

te the flowerets, mix with the parsley, chives a

boiling, let cool and dress with Ma

chop it very small, and mix with it a sufficient quantity of well beaten egg to make a v

essing to pour hot over fried chick

illon, one and a half pint milk, two or three cauliflowers, two a

gar and salt added to the decoction from the cauliflowers. These are then cut into proper pieces and put into the soup, which is subjected to a quick boil and then served with bread

boil, adding half an onion, or a bit of spice if desired, and thicken it as for drawn butter sauce, with an ounce of butter and some flour. Boil the cauliflower in the liq

er in the stewpan boils, put in the broccoli and cook till tender, salting in the last five minutes. Serve with toast dipped in the broccoli water, laying the stalks over it, and eat with vinegar and melted butter. Or, let it get cold, cut in small bits, and serve as salad with oil and vinegar, with lemon juice, g

n salt water for an hour, then put them into plenty of boiling water (salted) and let them boil fast till quite tender. Put two ounces of butter into a saucepan, and stir it over a slow fire till it is melted; then add gradually six or

natural divisions, steam till tender, and place in

bout a week, when you may turn over them scalding hot vinegar, prepared with one ounce of mace, one ounce of peppercorns, and o

llow one cup of white sugar, half an ounce of mace, one ounce of peppercorns, two or three red pepper pods broken into bits, and a tablespoonful each of coriander seed, celery seed, and white mustard. Pour this hot over the cauliflowers and seal at once. Glass jars are the most convenient,

re the stalks; pull away the flowers in bunches, steep in brine two days, then drain them, wipe them dry, and

spread upon a dry cloth before the fire twenty-four

green beans cut one inch long, one quart green tomatoes sliced; put this mixture in a pretty strong brine twenty-four hours; drain three hours; then sprinkle in one-fourth pound black and one-fourth pound white mustard seed; also one tablespoonful

ORY RE

eam sauce, adding to it the flowerets of cauliflower previo

pound of grated Parmesian cheese, two tablespoonfuls of grated Gruyère cheese, two tablespoonf

uce (To accom

omatoes,

size o

parsley

poonful

pped

and p

of s

poonfuls

rbs. Meanwhile prepare a roux, allowing 1 quart of sauce, 1 tablespoonful of butter, and 2 of flour, stirred together over the fire until light golden brown-no darker, or the color of the sauce will be injured. When the sauce is strained, remove the roux from the fire; stir i

e (To accompan

es of

ls of

ce of

r and

he boiling water, stirring until smooth; pass it through a sieve; then add the rest of the butter, cut in pieces. When the butter is melte

er ingredients added it is best t

(To accompany

spoon o

e tablespoo

s of n

poon o

r to

ing without ceasing. Boil 3 minutes. Remove from the fire; add salt, white pepper, and the rest of the butter; stir until the butter melts, and serve immediately. If it has to be kept, set it over a ke

TNO

k at the Cour

water until it boils, and after straining it off plunging

ITULA

important points connected with cauliflow

rowing are where the climate is cool and

y weather as ordinary crops while growing, prov

am, though any cool, moist, st

rable, thorough drainage is quite a

d or other manure is necessary, as

here may be no check in growth until

s as soon as they appear, to keep them

the approach of winter, remove them to a

worm, cabbage worm and cabbage maggo

cauliflower can generally be successfully grow

SSA

s generally due to climatic or insect injury. It is said to be frequently caused in

bage and cauliflower plants which are set too early in the spring, especially if they are not well hardened off and are placed in a cold soil, are ap

out small and prematurely. Sometimes applied to cauliflowers wh

ng up to seed. Said of a head of cauliflower; also of o

urely, as often occurs when plants

d of a cauliflower. Sometimes the he

, owing to crowding, or too great hea

the cauliflower, either from its resemblance to a flow

ied to one of the sprays or sub

, see

e bluish-gree

e they have separated and elongated preparatory to forming flowers and seeds. Various other terms have been applied to it

, see

A tendency to this condition is found in some inferior varie

ing it a "mossy" appearance. It is a condition of the same nature a

like the others in the field, runs immediately to se

er-stalks preparatory to the

nally applied to cabbages, but now extended

which the surface is covered with small pr

r or more thrifty than proper for the time of year. Applied, for exa

ERE

in connection with the cauliflower and its cultivat

icle on the origin and varieties of the c

nty cents. Published by the Author, Riverhead, N. Y., 1886). A well wri

ts, consisting of prize essays on the Cabbage and Cauliflower, by Mr. G. H. Howard, of Long Island, N. Y., and Mr. J. Pedersen, of Denmark; togeth

of the Genus Brassica, and of the Genera Allied with it which are Cultivated in Europ

me I, pp. 233-241, contains a good account of the culture and varieties of broccoli

ener, (1878, p. 61).-A good article on t

. This standard work contains a very full account of the cauliflower

53).-A good article on the cultiva

the Horticultural Society of London, Vol. I, pp. 116-120. An account of the culture and varieties of brocc

n, 1853). The second volume contains the best account of

n, 1843). Contains a good account of the caulif

flower and broccoli, including the earliest recorded evidences of their cultivation, and the names applied to these vegetables

work on Gardening, price five shillings, in which the su

h, and published under the title of "The Vegetable Garden," by Murray, of London, in 1885. It contains full descriptions of varieties of cauliflow

DE

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XTEND TH

aulif

rower not only to supply the demand, but to create it. One way to increase the demand for cauliflower is to teach consumers the best methods of using it. We believe that if cauliflower growers could distribute freely to their customers the information found in the chapter on cooking in this work on Cauliflower it

PUBLISHIN

bor, M

n's Earl

IFLO

RE HEADER. THE STANDA

lers in Our Ori

Our RED TRAD

erson & Co

rtland St.

RC

ET

ER and CA

T IN TH

aine to Oregon, it is pronounced goo

the Experim

election, but the seeds were very large and full of vitality, germinated quick, and produced plants of uncommon vigor, healthy in all stages of growth. If the seed sent us is a fair sample you need not hesitate to claim that it is as good as any t

aft, Mich. Ag

seed sent here for trial by you, as compared with nine other varieties, the following i

5 6 7

79 63 96 86 99

58 33 82 76 9

60 90 90 100 80

time of planting out. It gave fully as good and large heads as any of the other early kinds. I am

Col., Nov.

ch, Fidal

rly Wakefield Cabbage seed was so noticeably large that I weighed several samples of it and found that it averaged two a

ut, and every one formed a perfect head. They were very even in size and shape, averaging sl

uly, L.

ce of imported seed

ices and te

Fidalgo, Skag

Grown Cauli

AST'S P.

sition to supply a finer grade of Cauliflower seeds for less money than

st's Earl

, 20cts. per pkt.

free on

DR

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HAVE NOW I

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THE

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es Ornamen

ties Eve

ieties

es Ornamen

ies Misce

he conclusion that your Lithographed Plates are the BEST IN USE. Not simply because they are cheaper, but because they do not become so MUS

ISHE

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Sample copies sent free. Advertisements, per line, 30c.

TOR PUBLISH

er 8, ATL

riber'

ing in the original doc

errors correct

enced changed

two chan

y adde

oses chang

ards change

ties changed

ties changed

ans change

ptnos change

ssfuly changed

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ired changed

pise changed

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xtraneous

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