198 THE CAULIFLOWEE. 



To remove any caterpillars or other inseccs which 

 may have found lodgment in the cauliflower head 

 it should be examined as carefully as possible, open- 

 ing it a little if necessary. It should then be placed 

 top down in cold salt water for an hour; or, better 

 still, in cold water and vinegar. This is believed to 

 be particularly effective in dislodging any insect life 

 that may be present. If the heads seem badly in- 

 fested, however, which they seldom are, the only 

 safe way is to break them up before cooking. 



In cooking the heads whole, which is a favorite 

 method, care is needed not to boil too long, so as 

 to cause the head to come to pieces. To prevent 

 any danger of breaking the head in cooking, it 

 should be wrapped in cheese cloth or other similar 

 material, in which it is to be handled. 



Cauliflower is in season in this country from 

 June until December, but is most abundant during 

 the month of October. Those found in market 

 during the hottest summer months are apt to be 

 dark in color, somewhat strong in flavor, and tilled 

 with small leaves. Broccoli is cooked in nearly all 

 cases precisely as cauliflower. 



Porcelain lined or similarly guarded pots should 

 be used in which to cook these vegetables, as iron 

 is liable, to impart to them a dark color. 



The use of earthenware vessels in which to cook 

 vec^etables of the cabbage tribe is recommended as 

 follows by a writer in the American Garden: 



