146 MAINE STATE COLLEGE. 



BULLETIN No. 10. 



CAULIFLOWERS. 



The cauliflower is a vegetable highly prized by many, but is too 

 seldom met with in the home gardens of our State. Possessing 

 many of the good qualities of the cabbage, it is to a certain extent 

 lacking in the peculiar rank flavor which renders the former dis- 

 agreeable to many people. The delicate qualities of the cauliflower 

 are, however, frequently disguised or lost through failure of the 

 housewife to familiarize herself with the best methods of serving. 

 For this reason we send with this bulletin directions for cooking the 

 cauliflower, condensed from material kindly furnished by Miss 

 Anna Barrows, School of Domestic Science, Boston.* 



1. Culture: — In a general way the culture is the same as for 

 cabbages. Early varieties should be started in the house or hot bed 

 as soon as the flrst of April. Handle as needed and set in the open 

 field as early as possible — say the 20th of May, setting the plants 

 about two by three feet. 



The best soil is a rich, moist, but well drained loam. Like the 

 cabbage, the cauliflower is a gross feeder and demands intense 

 culture. If growth is stopped, from any cause, the heads are 



* Directions for Cooking the Cauliflower. — A cabbage or cauliflower, nuless taken 

 directly from the garden, is much improved if so placed that it can absorb ■water 

 through its stalk for 12 to 34 hours before cooking. Soak a cauliflower, head down, 

 in cold salted water for an hour before cooking, to draw out any insects that may 

 be concealed. A small cauliflower may be cooked whole and should be placed in 

 the kettle with the flowerets up, as the stalk needs most thorough cooking. A 

 large head should be divided into six or eight sections. Cook in a kettle of rapidly 

 boiling salted water to which may be added one-fourth of a level teaspoonful of 

 soda, (the soda aids in softening the woody flbre). The kettle should be skimmed 

 occasionally while the vegetable is cooking; or, to save trouble, some prefer 

 tying the cauliflower in a thin cloth. An agate or porcelain lined kettle is prefer- 

 able to iron, which is likely to discolor the cauliflower. The odor is less notice- 

 able if the kettle is left uncovered; the water may also be changed to dispel the 

 odor. A cauliflower should be tender after twenty to thirty minutes of rapid 

 boiling. If overcooked it appears soggy and water-logged. 



A good cauliflower, well cooked, requires little additional flavor besides salt 

 and good butter. Some, however, prefer the addition of grated cheese. The 

 cauliflower may also be served as a garnish for meats, in sauces, soups and is ex- 

 cellent cold as a salad. Many prefer it with a thick cream sauce. 



"Cold boiled cauliflower is very good fried plain in butter or breaded and fried, 

 or mashed and fried like oyster plant, with the addition of an egg and a palatable 

 seasoning of salt and pepper." 



The last paragraph is from Miss Corson's Practical American Cookery. Many 

 other hints maj' be obtained from this and other leading guides to cookery. 



