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, ete. 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 
