- 1 head of cauliflower, 2 lbs.
- 2 tbsps. of salt
- 4 qts. of water
For the Dressing.
- ⅛ lb. of butter
- 2½ tbsps. of flour
- 1 pt. sweet or sour cream
- 1 pinch of salt
- 1 tbsp. of Parmesan cheese
- 1 tbsp. of lemon juice
- 2 tbsps. of fine roll crumbs
- 1 tbsp. of butter
Preparation: The cauliflower is cleaned and put in water ¼ hour, then boiled in salt water ½ hour until almost tender, placed into a buttered dish until the dressing is made.
The butter is melted, flour stirred in, and cooled 1 minute. Add the sweet cream, boil, season with cheese, lemon juice and salt to taste. This dressing is poured over the cauliflower, roll crumbs strewn on and a little butter dripped over it; then baked in oven 20 to 30 minutes until it is a nice yellow color.
No. 13—ARTICHOKES WITH BUTTER.
Quantity for 6 Persons.
- 3 large or 6 small artichokes
- 4 qts. of water
- 1 tbsp. of vinegar
- ¼ lb. of fresh butter
- 3 tbsps. of salt
Preparation: With a sharp knife cut off the points of the artichokes about 1½ inches, then boil them tender in salt water and vinegar. Serve them on a dish, cream the butter and serve with the artichokes or brown it and pour it over.
No. 14—STEWED ARTICHOKES.