CHAPTER X. 



COOKING CAULIFLOWER. 



"Of all the flowers in the garden, I like the Cauliflower 

 best." DR. SAMUEL, JOHNSON. 



Dr. Johnson appreciated good living, and 

 therefore it is not surprising that he should have 

 left on record this tribute to the most delicate and 

 finely flavored of all the cabbage family. 



Cauliflower is so rarely seen in market in the 

 United States, except in large cities, that compar- 

 atively few of our people are accustomed to using 

 it. On this account a variety of receipts for cook- 

 ing cauliflower are here given, in order to make 

 the methods of using this excellent vegetable more 

 widely known. Americans, especially, need to be- 

 come familiar with its use; for to the English, 

 French, and Germans, who have known it in the 

 Old World, it needs no introduction. 



Cauliflower lends itself readily to both plain and 

 fancy methods of cooking. It is easy of digestion, 

 and is an especial favorite with those who, from any 

 reason, are unable to readily digest cabbage. Be- 

 sides, it is more nutritious than the cabbage, and it 

 is not exceeded in this particular by any other 

 garden vegetable. 



