CAULIFLOWERS AND CABBAGES. 



75 



To the preceding directions by Mr. Soyer may 

 properly be added the following : — 



CAULIFLOWER PICKLES. 



Clean and rinse thoroughly large, well devel- 

 oped and pure white cauliflowers. Divide into 

 pieces of proper size ; throw into boiling water ; 

 boil well, and when tender drain off on a sieve ; 

 put into stone jars, not quite full. Simmer for a 

 quarter of an hour cider vinegar enough to fill 

 the jars, adding a little mace, and suspending in 

 the vinegar a bag of sundry spices, to suit your 

 taste. Pour the vinegar, boiling hot, over the 

 cauliflowers, filling the jars to the rim. 



Cauliflowers are sometimes used, with fine effect, 

 for garnishing various dishes. 



HOW TO COOK AND PREPARE CABBAGE. 



Lat. : Brassica oleracea capitata. Fr. : Chou 

 blanc. 



BROWNED CABBAGE HEAD. 



(A cabbage head, butter, flour, sugar, salt, 

 spices.) 



,The outer leaves of the cabbage are removed 

 and the stalk cut out of the head ; the empty 

 space thus made is to be filled with butter, sugar 

 and spices. The cabbage is tied round with 

 twine and baked with butter, in a covered vessel, 

 over a slow fire, until it is tender and yellowish- 

 brown, care to be taken that it does not singe. 



