Vaughans Vegetable Cook Book (4th edition) | Page 9

tablespoonfuls of brandy and eight or ten
bitter almonds chopped fine to one pound of carrot. Stir all in well and
put in jars.

CARROT SOUP.
Boil a pint of carrots with a piece of butter about as large as a walnut
and a lump of sugar until they are tender. Press through a colander and
put into a pint of boiling milk, thickened with a tablespoonful each of
butter and flour, dilute this with soup stock or chicken broth, and just
before taking up add the yolks of two eggs well beaten and two
tablespoonfuls of cream.
BAKED CAULIFLOWER.
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Boil cauliflower in salt water, separate into small pieces, and put in a
baking dish, make a cream sauce and pour over it. Cover the mixture
with bread crumbs, dot with butter and bake a light brown.
BOILED CAULIFLOWER WITH WHITE SAUCE.
Cut off the stem close to the bottom of the flower and pick off the outer
leaves. Wash well in cold water and let it lie in salt and water top
downward for an hour to remove any insects which may be in the
leaves. Then tie in a cheese cloth or salt bag to prevent its going to
pieces, and put, stem downward, in a kettle of boiling water with a
teaspoonful of salt. Cover and boil till tender, about half an hour. Lift it
out carefully, remove the cloth and arrange, stem downward, in a round,
shallow dish. Pour over it a cream sauce.
FRIED CAULIFLOWER.
Take cauliflower cooked the day before, divide into small tufts, dip in
egg and roll in cracker or bread crumbs, or make a batter in the
proportion of one egg, two tablespoonfuls of milk and one
tablespoonful of flour. Beat the eggs very light before adding to the
milk and flour, and into this dip the cauliflower. Have the butter boiling
hot in the frying pan, put in the cauliflower and fry a light brown,
garnish with parsley.

PICKLED CAULIFLOWER.
Boil the cauliflower not too soft and break up into small tufts. Drain
and put into bottles with horse-radish, tarragon, bay leaves and grains
of black pepper. Pour over good cider vinegar and cork the bottle
tightly.
CAULIFLOWER SALAD.
This salad is what Mrs. Rorer terms delicious served with her favorite
French dressing. Take a head of cauliflower and boil in a piece of fine
cheesecloth. Remove from the cloth, drain and sprinkle over it two
tablespoons of lemon juice or vinegar and stand aside to cool. At
serving time break the head apart into flowerets, arrange them neatly on
a dish; sprinkle over a little chopped parsley or the wild sorrel; cover
with French dressing made as follows; put a half-teaspoon of salt and
as much white pepper into a bowl; add gradually six tablespoons of
olive oil. Rub until the salt is dissolved, and then add one tablespoon of
vinegar or lemon juice. Beat well for a moment and it is ready to use. It
is much better if used at once.
CAULIFLOWER SOUP.
Boil a head of cauliflower in water, or if convenient in soup stock or
chicken broth. If water is used add an onion. Lift out the cauliflower,
lay aside one half-pint of tufts. Mash the rest through a sieve using the
water in which it was boiled to press it through. Put one large
tablespoonful of butter over the fire in a saucepan and when melted stir
in a large tablespoon of flour. Stir this into the puree until of a creamy
consistency, add a pint of hot milk, a beaten egg, salt and pepper to
taste and a little grated nutmeg if liked. Add the reserved tufts, simmer
five minutes and serve.
CAULIFLOWER AND TOMATO SOUFFLE.
Boil cauliflower in salted water until tender, then drain and separate
into tufts. Put in a buttered baking dish a layer of tufts, then a layer of
tomatoes, salt and pepper the tomatoes. Continue these alternate layers

until the dish is full. Make a boiled sauce of two tablespoonfuls of
butter, one and one half-tablespoonfuls of flour, one cup of milk, and
the yolks of two eggs, lastly add three tablespoonfuls of grated cheese
and the beaten whites of the two eggs. Pour into the baking dish and
cover all with a layer of bread crumbs dotted with bits of butter. Bake
one half hour.
TO CRISP CELERY.
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Let it lie in ice water two hours before serving. To fringe the stalk, stick
several coarse needles into a cork and draw the stalk half way from the
top several times, and lay in the refrigerator to curl and crisp.
CELERY A LA VERSAILLES.
Cleanse two or three heads of well-blanched celery and trim them
nicely, leaving on just as much of the stalk as is tender; parboil the