RECOMMENDED RECIPES

Evening Post, Volume CX, Issue 52, 29 August 1925, Page 15

RECOMMENDED RECIPES

SOME CAULIFLOWER DISHES,

Cauliflowers are ahnost at their beet just now, therefore come recipea which appeared recently dealing with this delicious vegetable will probably be appreciated by a number of housekeepers.

Canliflower Souffle.—One cooked cauliflower, two eggs, half-pint of white sauce. Bait, pepper, l^oz of grated cheese. Method : Drain the cauliflower, break off the sprays of the flower into small pieces, and let them drain on a cloth. Make the eauco hot, add the cheese and.the beaten yolks of the eggs, and stir over the fire until the eggs begin to thicken, but on no account let it boil, after the eggs have been added. Season well according to taste. Add the. cauliflower lightly. Whip the whites of the eggs to a stiff froth and stir them lightly to the mixture. Put it into a greased souffle dish, round which a band of greased paper has been tied, sprinkle a little more grated cheese over the top, and bake' in a moderate oven for 20-30 minutes, or until well risen and brown. Serve immediately. * Pickled Cauliflower.—Take the required amount of cauliflower broken up into sprigs and put .it in a crock. Make brine strong enough to float an egg, pour this on to the cauliflower, and let it stand for three days. Then drain through a muslin bag. Make the following mixture : One cupful and a half sugar, one tablespoonful and a half .flour, one teaspooniul cayenne, one small teaspoonful turmeric, half-gallon vinegar, and boil all the rest. Mix all the dry ingredients together with the pint of cold vinegar, and then stir into the boiling vinegar. Pour this sauce over the cauliflower, bottle, and let stand for about three months before using.

Curried Cauliflower.—Cauliflower, one dessertspoonful curry powder, one tablespoonful flour, one onion, one cup milk, salt.x boiled rice. Cook the cauliflower until tender; drain, and make a sauce of one ounce of butter and one onion chopped fine; fry, add curry powder, flour, salt to season, stir milk in slowly, strain, and pour over. Garnish with one tablespoonful rice and one of fried bread, in dice, alternately.

Cauliflower Frittccs. —Required: One cooked cauliflower, cayenne, salt, frying batter, frying fat. The cauliflower should not be overcooked for this dish. Make a frying batter with 4oz of.flour, one giD of tepid water, salt, pepper, one tqbleapoonful of salad oil or oiled buttar. Mix tha flour, salt,' and pepper, and moke a well in the centre, stir the oil and tepid water together and pour into the well in the flour. Mix and beat well, and let it stand for at least half an hour. Drain the cauliflower on a cloth, break off the sprigs, sprinkle with cayenne and salt, dip in the batter, and fry in hot fat. Drain on soft paper, and serve piled on each other on a dish paper on a hot dish".

Cauliflower Mould.—Required : Two or three cauliflowers, thin melted butter sauce, tomato sauce, salt, pepper. Boil the cauliflowers in very thin melted butter sauce, which may be made with water. When tender, cut off the stalks and press the flower portion head downwards into a hot basin. Turn out into a hot vegetable dish. The cauliflowers should keep the moulded shape, and look like one large flower. Arrange' the stalks and inner leaves neatly round the flower, and pour tomato srfuce round.

Genoese Cauliflower. —Required : One cooked cauliflower, 3oz of grated cheese, 2oi of butter, salt, pepper. Divide the cauliflower into neat pieces, and put them into a well-greased fireproof china or glass dish. Sprinkle the dish over with half the cheese before putting in the cauliflower. Cover the cauliflower with the rsst of the cheese, and sprinkle with salt and pepper. Cover with breadcrumbs, pour over the mel^d butter, sprinkle with <a few more crumbs, and brown in a fairly hot oven. Serve in the dish in which it was cooked.

Cauliflower a la Creme.—Divide the flowerets of a cooked cauliflower and put them into a deep dish with two tablespoonfuls of salad oil and one of lemon juice, salt and pepper, and soak for an hour, bastinjf often. Chop a tablespoonful of piccalilli finely, add a tablespoonful of the piccalilli sauce, and two two- table3poonfuls of cream. Drain the cauliflower, mix it with piccalilli mixture, and serve in on hors d'oeuvre dish.