1814 



ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 



stewpan with saltod boiling water, al- 

 lowing a teaspoonful of salt for a quart 

 of water and boil until tender. The 

 young carrots will cook in 30 minutes 

 and the old ones in 45. Drain, season 

 with a little salt, put them in a vegetable 

 dish and pour the white sauce over them. 

 Or the carrots may be cut into dice 

 before cooking and boiled and drained 

 as directed; then put them back in the 

 stewpan, and for every pint add one table- 

 spoonful of butter, one teaspoonful of 

 sugar, half a teaspoonful of salt and 

 one gill of water or meat stock. Cook 

 over a hot fire until the carrots have ab- 

 sorbed the seasonings and liquid. 



Carrots a la Fonlette 



Wash and scrape carrots and cut in 

 small cubes; there should be two cupfuls. 

 Remember that the best flavor, as well 

 as the brightest color, lies nearest the 

 skin, for which reason they should never 

 be pared. Cover with boiling water and 

 let stand five minutes. Drain and cook 

 in boiling salted water, to cover, until 

 soft. Melt three tablespoonfuls of butter, 

 add three tablespoonfuls of flour and stir 

 until well blended; then pour on grad- 

 ually, while stirring constantly, one cup- 

 ful of chicken stock (the liquor in which 

 a fowl has been cooked) and one-half 

 cupful of rich milk, or cream. Bring to 

 the boiling point and add carrot cubes 

 and one-half teaspoonful of lemon juice 

 and season with salt and pepper. As soon 

 as thoroughly heated, add the yolks of 

 two eggs, slightly beaten. Turn into a 

 hot vegetable dish, garnish with a sprig 

 of parsley and serve at once. 



CAITIvIFLOWER 



This vegetable, which a few years ago 

 was a luxury, is now cultivated by nearly 

 all market gardeners, and is within the 

 means of all housekeepers. It is a most 

 delicious vegetable when properly cooked, 

 and vile when improperly cooked, which 

 generally means when overcooked. 



Remove all the large green leaves and 

 the greater part of the stalk. Put the 

 head down in a pan of cold water which 

 contains to each quart a teaspoonful of 

 salt and a teaspoonful of vinegar. Let 



it soak in this water an hour or more. 

 This is to draw out worms, if any should 

 be hidden in the vegetable. When ready 

 to cook the cauliflower put it into a large 

 f.tewpan, stem end down, and cover gen- 

 erously with boiling water. Add a table- 

 spoonful of salt and cook with the cover 

 of the saucepan partially off, boiling 

 gently all the time. A large, compact 

 head will require a full half hour, small 

 heads from 20 to 25 minutes. If the 

 flowers are loose the heat penetrates to 

 all parts quickly. When compact a little 

 extra time should be allowed for the 

 cooking, but the time must never exceed 

 the half hour. The cauliflower begins 

 to deteriorate the moment it begins to 

 be overcooked. Overcooking, which is 

 very common, can be told by the strong 

 flavor and dark color. It makes the veg- 

 etable not only unpleasant to the eye 

 and palate, but indigestible also. If this 

 vegetable must be kept warm for any 

 length of time, cover the dish with a 

 piece of cheesecloth. In hotels and res- 

 taurants it is better to blanch it, chill 

 with cold water and then heat in salted 

 boiling water when needed. 



Creamed Cauliflower 



One pint cooked cauliflower, one pint 

 milk, one teaspoonful salt, one-third tea- 

 spoonful pepper, one tablespoonful but- 

 ter, one-half tablespoonful flour, three 

 slices toasted bread. 



Have the cooked cauliflower broken 

 into branches and seasoned with half the 

 salt and pepper. Put the butter in a 

 saucepan and on the fire. When hot add 

 the flour and stir until smooth and 

 frothy, then gradually add the milk, stir- 

 ring all the time. When the sauce boils 

 add the salt, pepper and the cauliflower. 

 Cook 10 minutes and dish on the slices 

 of toast. Serve very hot. 



CELEKLVr 



This vegetable is also known as "knot 

 celery" and "turnip-rooted celery." The 

 roots, which are about the size of a 

 white turnip, and not the stalks, are 

 eaten. They are more often used as a 

 vegetable than as a salad. 



Pare the celeriac, cut in thin, narrow 



