THE GROWING OF VARIOUS VEGETABLES 



separate the head into small segments rather than 

 to try to cook it entire, which is the more attractive 

 way of serving it. 



BOILED CAULIFLOWER 



Cook whole, or divide in segments and cook in 

 salted water until tender. If served whole, make a 

 dressing of cream, butter, pepper, and salt, and 

 turn over and around the cauliflower served on a 

 platter. If broken in pieces, drain off the water 

 from the cauliflower and add a half teacup of 

 cream, a small tablespoonful of butter and pepper, 

 and salt to taste. Serve hot. 



FRIED CAULIFLOWER 



Boil the cauliflower until about half done; mix 

 two tablespoonfuls of flour with the yolks of two 

 eggs, then add enough water to make a rather thin 

 paste; add salt to taste. The two whites are beaten 

 till stiff and then mixed with the yolks, flour, and 

 water. Dip each branch of the cauliflower into the 

 mixture and fry them in hot fat. When done, take 

 them out with a skimmer, turn into a colander, 



dust salt all over, and serve warm. 



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