QUERIES AND ANSWERS. 155 



divide in quarters ; cut out any hard core ; wash carefully ; parboil Cooking 

 twenty-five minutes, press the water out and cool. Cut in small pieces, Receipts, 

 place in a saucepan and put in salt and pepper and fry to a light brown. 



Pickled. — Cut raw cabbage very fine, add salt, pepper and mustard 

 seed • add boiling vinegar with onion and green pepper cut very fine. 

 Cover carefully. 



Coleslaw. — Cut cabbage very fine, and serve with French dressing. 



Sauer Kraut. — Use only solid heads shred very finely ; take a small 

 water-tight keg and line with cabbage leaves, sprinkling one-eighth of an 

 inch salt upon the bottom ; upon this place three inches of shredded cab- 

 bage, which cover with three tablespoonsful of salt well pressed down, 

 then another layer of cabbage and salt, until keg is full, when hammer 

 down with force. Small portions of herbs, chopped peppers and onions 

 are often added. On top of the upper layer of cabbage place a circular 

 head of less diameter than the keg, on which fix a heavy weight. When 

 fermentation begins skim off the scum, keeping the cover always in place. 

 To serve sauer kraut wash it well in warm water and drain thoroughly, 

 garnish the edges of the dish with carrots, onions, a bouquet of herbs, 

 some chicken or goose grease, and put the sauer kraut on top, adding salt 

 pork, sausage, or piece of bacon in the middle ; add salt, pepper, a glass 

 of white wine and a couple of apples cut very thin, a pint of broth, cover 

 and let cook for two hours. Serve hot. 



Cauliflower — Boiled. — Wash, place in a vessel with cold water and 

 boil, empty, refresh, and boil again ; when nearly done, drain and add a 

 small quantity of milk and butter, and cook until tender. Serve hot with 

 cream and butter sauce. 



Au Oratin. — Boil as directed above. Place tablespoonful of butter in 

 frying pan, when melted add teaspoonful of flour, mix thoroughly and 

 add one-half pint of milk ; stir continually until it boils, when add one- 

 half teaspoonful of salt and four tablespoonsful of grated cheese, Parmesan 

 is best, pour this over the boiled cauliflower, sprinkle a little bread crumbs 

 and bake in a moderate oven until light brown and serve hot. 



Baked. — After cooking as described above, place the cauliflower in a 

 baking dish, add salt, pepper, nutmeg, cream sauce, bread crumbs, and a 

 littte grated Swiss or Parmesan cheese and small pieces of butter. Place 

 in a hot oven and bake until it has a brown color. 



Cold. — Cauliflower can also be served cold with French dressing. 



Carrot — Stewed. — Peel and slice, put in a saucepan with a little broth. Cooking 

 water, salt, pepper and nutmeg. Boil an hour. Thicken with butter i^e**ip*S' 

 kneaded with flour, mix well and boil. Finish with butter, teaspoonful 

 sugar and chopped parsley. Serve hot. 



In Cream. — Wash and scrape the outside, cut in small pieces, boil until 

 tender, refresh and boil again. Serve hot with cream sauce. 



Celery — Stetced. — Trim off all defective parts and wash thoroughly. 

 Parboil five minutes or until tender and drain through a cloth. Cut 

 stems all same length and put in a stew-pan, with salt, pepper, butter. 



