Evening Republican, Volume 20, Number 67, Rensselaer, Jasper County, 18 March 1916 — HAS DISTINCT FLAVOR [ARTICLE]

HAS DISTINCT FLAVOR

CAULIFLOWER ONE OF THE BEST OF VEGETABLESCareful Preparation Needed to Bring Out Its Really Fine Qualities In Some Dishes That Have Indorsement of Experts. Cauliflower has a distinctive flavor, suggesting cabbage somewhat, but more delicate. Whatever the method of preparing it for the table, care should be taken to preserve and develop its flavor and to keep the creamy white color which is so attractive. This means that it must be cooked just long enough to Insure tenderness and no longer. If overcooked, the white portion turns dark and the flavor becomes strong and finally rank. Some persons insist that overcooked cauliflower and overcooked cabbage may be the cause of digestive disturbance which Is not noticed when these vegetables are properly cooked. The following recipes are worth trying: Boiled Cauliflower With Drawn Butter. —Place the cauliflower, head up, in boiling water to which salt has been added (one teaspoonful to a quart of water) and cook until just tender, which should require for a medium.sized cauliflower about one-half hour. Then remove whole to a hot dish and serve with melted butter. Sometimes the head is wrapped in cheesecloth before being cooked to make sure that the delicate flowerets are not broken, off. If ttje leaf stalks are cooked with the head, serve in such a way that each person receives a portion of both head and leaf. Creamed Cauliflower. —The cauliflower cooked as above may be served with a cream sauce, and the dish looks particularly well when the head is left whole and the sauce is poured over it. If more convenient, however, it may be broken up into small portions, which should be arranged neatly in the dish and then covered with the sauce. Cream Sauce. —This kind of sauce (so often served with vegetables) should be made rather thick for Cauliflower, as follows: One cupful rniTk,~ two tablespoonfuls butter, two tablespoonfuls flour, one-half teaspoonful salt and one-fourth teaspoonful pepper. Heat the milk over boiling water; beat the butter and flour to a cream and stir into the hot milk. Cook five minutes, then add salt and pepper. In this and the other dishes referred to salt and pepper can be added as desired. Cauliflower Baked With Cheese (Cauliflower au Gratin). —Break into pieces- a -well-drained headof plaih

boiled cauliflower and fill a dish with layers (two or at most three) of cauliflower lightly sprinkled with grated cheese. Pour over all a cupful of cream sauce; sprinkle the top with buttered bread crumbs, and, if a decided cheese flavor is liked, with a little grated cheese also. Bake in a moderately hot oven until the top is a delicate brown. Cream of Cauliflower Soup.—Cream soups can be made by adding the pulp of a vegetable (enough to insure good flavor) to a thin cream sauce. A good proportion is one cupful of vegetable pulp (in this case cauliflower broken into very small pieces or put through a rather coarse sieve) to a quart of sauce.