9. In serving, a portion of the
head should be broken off for each person and served with a little of
the cream sauce.
CREAMED CAULIFLOWER
(Sufficient to Serve Six)
1 head cauliflower
2 Tb. butter
2 Tb. flour
1 c. milk
1/2 c. water in which cauliflower was cooked
1/2 tsp. salt
Dash of pepper
Soak a solid head of cauliflower in cold salted water for about 1 hour.
Then wash thoroughly, wrap carefully in cheesecloth, and cook in boiling
salted water until tender. When sufficiently cooked, drain, and make a
sauce of the other ingredients. Place the cauliflower in a vegetable
dish, pour the white sauce over it, and serve hot.
CELERY AND ITS PREPARATION
109. CELERY is the stem of a plant that grows in stalks, as shown in
Fig. 10. When the stalks are large, they are sold singly, but if they
are very small, several of them are tied together and sold in a bunch.
The season for celery begins in the fall and lasts until early spring.
It may be obtained in the summer, but as the price is usually high and
the quality not good, very little use should be made of it during
that time.
The chief use of celery is as a relish, when it is eaten raw, but it is
also valuable for flavoring soups and making salads, pickles, and
various other dishes. It is probably used less frequently as a cooked
vegetable than in any other way, but when it is in season and can be
purchased at a reasonable price, it should be cooked to give variety
to the diet.
The food value of celery is extremely low, being less than 100 calories
to the pound or about equal to that of 1 ounce of meat.
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