CAULIFLOWER RECIPES.

Star (Christchurch), Volume XLIV, Issue 563, 17 September 1932, Page 20 (Supplement)

CAULIFLOWER RECIPES.

Cauliflowers are bo very cheap present that it is a pity not to eat tl* in every way possible. Cauliflower With Cheese. Boil medium-sized cauliflower till tender, l not to breaking. Have ready a sai prepared as follows: One and a h breakfastcupfuls of new milk, three tat spoonfuls of flour, three tablcspoonfuls butter, half a ten spoonful of salt, ea: of pepper, and half a breakfastcupfu! grated cheese. Divide the cauliflov into nice pieces and arrange neatly a buttered piedish. Pour the sauce oi the cauliflower, strew it thiekly w fine breadcrumbs, sprinkle a lit melted butter over, and place in a 1 oven till brown.

Cauliflower Curried. Cook a g< cauliflower till tender, but not brok Drain and remove the flower, plaei it on a hot dish. Fry half an ap and a small onion, minced small, in t tablespoonfuls of butter, and when tl are brown stir in one teaspoonful of cu powuer and two teaspoonfuls of flo Let these Try a Tew minutes, then I in half a pint of good stock or gra Let this boil, then simmer It gently several minutes, add salt and pepj and strain the sauce over the ca flower.

Cauliflower Pickles. Add l£oz white ginger to two quarts of vine; loz each of pepper ami tumeric, lez salt, 2oz of peeled shallot, same of i*ec garlic, and a dessertspoonful of di mustard. these in an eartli ware dish closely covered for a cot of days. Then prepare the cauliflo' by picking off the green leaves, plung in strong boiling brine for 7 or minutes. Then dip in cold water, drs and dry. Boil up the pickle and c Trim the cauliflower into neat pie till the jars, and pour over the coo pickle.