TODAY’S RECIPE
TO COOK CAULIFLOWER Wash thoroughly. Do not soak. Cut off stem and a few of the green leaves. Leave the very small tender green leaves round the cauliflower as a decoration. Place stem down in boiling salted water. The flower part is not cooked in the water, but in the steam, so that at the end of 20 to 30 minutes the housewife will find not only the flowerets cooked, but the stalk also. She will be able, with the aid of a fish slice, to lift the whole cauliflower into the serving dish without causing it to break. Serve with a white sauce, or, if preferred, a cheese sauce may be used. SARAH.
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Bibliographic details
Southland Times, Issue 23768, 16 March 1939, Page 15
Word Count
116TODAY’S RECIPE Southland Times, Issue 23768, 16 March 1939, Page 15
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