74 THE BOOK OF VEGETABLES 



no soda, and boiled till just tender. The lid of the pan 

 must be kept off during the whole time of cooking, and 

 the scum which rises to the surface of the water should 

 be removed as it collects. Brussels sprouts take about 

 fifteen minutes, whilst broccoli, cabbage, and cauliflowers 

 take from fifteen to twenty-five minutes according to 

 size. Broccoli and cauliflowers should be placed in 

 the saucepan flower downward, and a deep cross be cut 

 on the stumps. Cabbages should be cut into two or 

 four sections by vertical incisions. All forms of cabbage 

 may advantageously be steamed instead of boiled. 

 When boiled they require thorough draining in a 

 colander. Brussels sprouts, savoys, or red cabbage 

 may be shredded and boiled in a minimum of good 

 stock, with butter (an ounce to a pound), and a little 

 pepper, salt, and vinegar. 



Cabbage and Cheese 



Cauliflower, broccoli, Brussels sprouts, cabbage, or 

 indeed, almost any vegetable may be used in pleasant 

 combinations with Cheddar, Parmesan, or other cheese. 

 The vegetables must first be boiled in the usual manner, 

 drained, and fried to a nice brown, though this latter 

 proceeding may be dispensed with. The vegetables 

 should then be placed in a pie-dish, with (to each pound 

 of vegetables) three ounces of butter, a large cupful of 

 stock or brown sauce, half a saltspoonful of pepper and 

 a saltspoonful of salt. Stir well together, grate cheese 

 liberally over the whole, and bake in the oven for about 

 twelve minutes. 



Mrs W. G. Waters, in her very readable and very 

 suggestive " Cook's Decameron," gives a valuable 

 recipe for 



Cavoli fiori fritti : 



" Break up a broccoli or cauliflower into little bunches, 

 blanch them, and put them on the fire, in a saucepan with 



