EXTENSION COURSE IN VEGETABLE FOODS. 35 



The buds, like the seeds of nasturtium, are occasionally pickled. 

 Orange flowers are well-known ingredients of cakes, creams, and 

 confectionery, being added for the flavor which they impart. Saf- 

 fron and marigold petals once were considered important adjuncts 

 in cookery, chiefly for the yellow color they imparted, and are often 

 mentioned in old recipes for soups, etc. In southern Europe squash 

 blossoms and the tiny squash to which the blossom is attached are 

 dipped in batter and fried, and elder flowers and acacia blossoms also 

 are used for fritters. Cooked squash flowers may be folded in an 

 omelet. 



Sometimes rose petals, violets, and mint leaves are candied, but 

 are used more for garnishing than for food purposes. Rose petals 

 in the Orient are used for making a very sweet preserve. Many 

 other blossoms serve as food, chiefly in the Tropics, but need not be 

 mentioned further. 



Flowers are attractive ornaments for the table, but are not in good 

 taste as garnishes for food. The fashion of serving salads in roses, 

 molding blossoms in jellies, or adding nasturtium flowers to salads 

 can not be commended. 



CAPERS. 



Capers are unexpanded flower buds of a tropical plant preserved in 

 vinegar. They are imported, but are fairly common in shops and 

 are most often used in a gravy to give relish to boiled mutton or to 

 garnish salads. 



CAULIFLOWER. 



As noted elsewhere (see p. 4), the portion of the cauliflower eaten 

 is the flower head ; the leaf and stalks are usually discarded, though 

 these may be used as " greens." In some countries the leaves which 

 inclose the flower head are cooked and eaten with it. 



GLOBE ARTICHOKE. 



The French or globe artichoke is, next to the cauliflower, the most 

 important example of the use as food of the flower portion of a plant. 

 It thrives in southern Europe and the southern and central United 

 States, but is not hardy enough for cold climates. The base of the 

 flower head (known as the "bottom" or "button") and the thick 

 bare scales of the leaves which inclose it have a delicate flavor if used 

 before the bud is fully opened. The simplest method of preparing 

 artichokes is the best. Remove the stalk and under leaves and cut off 

 tips of scales. The flower heads may be eaten raw when very young, 

 but commonly are soaked and parboiled in salted water until tender 

 even when used as a salad. When done the leaves will separate 

 readily. The " choke " is the fibrous center which should be scraped 



