54 Blue Ribbon Godt Book

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__ Cauliflower—Select cauliflower with white heads and fresh green leaves;
| if dark spots are on the heads they are not fresh. Remove the leaves, cut off
the stalk, and soak 30 minutes (head down) in cold water. This to get rid
of insects. Cook (heads up) in boiling salted water, or steam. Drain,
separate flowerets and reheat in 14 cups white sauce.

Cauliflower may be served whole with cheese sauce, or may be covered
with buttered crumbs, and browned in oven.

| _ Celery—To prepare celery for table, cut off roots and leaves, separate
stalks, wash, scrape, and chill in ice-water.

‘Use the root of celery, if tender, or for soup if tough. Use the tough
stalks and leaves to flavor soups. The delicate yellow leaves may be used
instead of lettuce to garnish salads. If tops of. stalks are gashed several
times before putting in water, they will curl back and make celery look more
attractive.

Stewed Celery—Wash and scrape the celery and cut in } inch lengths.
Cook until tender, drain and serve with a sauce.

Carrots— Young carrots, even if whole, will cook in } hour. If they are
to be cooked whole, scrape skin off after cooking. Old ones should be cut
in strips, slices, or cubes, soaked and cooked until tender. Season with

Blue Ribbon pepper, or serve in a white sauce.

| Boiled Green Corn—Remove husks and silky threads. Cook in boiling
| water. Serve whole, or cut from cob and season with butter and salt.

- Cucumbers—Large cucumbers are served cooked or raw. To cook,
: remove skins and seeds, cut in strips, roll in flour, pepper, brown in pan,
and serve on toast like asparagus. Or cube and cook in a small amount of
water, drain and serve with a white sauce. To serve raw, cut off both
ends till the seeds show, pare and slice into cold water an hour before serving.

Small pickled cucumbers are called gherkins.

Dandelions—Gather only the freshly-grown plants. The tender leaves
make an excellent salad with bacon dressing. The whole plant, after
thorough washing, may be boiled until tender, drained, chopped fine,
seasoned with salt, vinegar and butter. Those who think it too bitter
may use half spinach or beet leaves.

Fried Egg Plant—Wash, pare and slice the egg plant } inch thick. Boil
in salted water 5 minutes to extract the strong taste; drain. Dip each slice

in beaten egg, and then in bread crumbs. Fry a light brown on both sides
in butter or dripping.

Greens— Dandelion, beet tops, spinach, Swiss chard, and tough lettuce
leaves may be used. Wash thoroughly in 6 waters or more, cook in a small
quanity of water until tender, drain, chop and season. Steaming greens
conserves the mineral matter.

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