Boil the cauliflowers in small pieces till tender; drain them in a sieve; when quite dry lay them in a dish; season the sauce with a little pepper and salt, and pour it pretty thick over them.
Send to table with it some of the sauce in a tureen, and boiled cauliflowersor spinach, with whichever vegetable the dish is garnished.
Garnish the dish with bunches of boiled cauliflowers or brocoli, and serve very hot.
Serve with mint sauce and a fresh salad, and for vegetables send peas, spinach, or cauliflowers to table with it.
Peel off the skin, garnish with tufts of cauliflowers or Brussels sprouts, and serve.
Peas, spinach, orcauliflowers are the usual vegetables served with lamb, and also a fresh salad.
Choose cauliflowers that are close and white; trim off the decayed outside leaves, and cut the stalk off flat at the bottom.
Lettuce and sometimescauliflowers are carried over in the same way.
Begin the treatment early, a day or two after the plants are up, or in the case of Cabbages and Cauliflowers the next day after they are set in the field, and repeat it once each week or 10 days until about May 20 in our state.
Cauliflowers or broccoli may be done in the same manner.
Having washed and boiled your cauliflowers in salt and water, drain them well.
Plant cabbages in beds or close rows till wanted in spring; andcauliflowers in the last week, to receive the protection of frames, or a sheltered situation.
Full crops of cabbages should be planted out; also cauliflowers under hand-glasses.
Plant cauliflowers on a warm border in spaces such as can be protected by hand-lights.
While they are boiling, make a cream-sauce and turn it over the cauliflowersas soon as they are dished, and serve warm.
Cauliflowers and Broccoli--how to prepare and cook them in water.
A salad of cauliflowers is not served as a salad of greens, but as an entremet, like other vegetables, and as if prepared in any other way.
Boil the cauliflowers till done to your taste, drain immediately and place them on the dish, the top upward.
Serve warm, with a garniture of cauliflowers all around.
Clean, prepare, boil, and drain thecauliflowers as directed above, then dish them also with the top upward.
As they must be served warm, if the sauce is ready before the cauliflowers are cooked, keep it in a bain-marie; if the cauliflowers are cooked before the sauce is ready, keep them in a warm place.
Blanch thecauliflowers and proceed as for the above.
While it is boiling make a Bechamel sauce and turn it over thecauliflowers as soon as dished, and serve as warm as possible.
Serve it hot in a deep dish; the sweetbreads in the middle with the gravy poured over them, and the quartered cauliflowers laid handsomely round.
If you wish to have the cauliflowers yellow, boil with the vinegar some turmeric powder tied up in thin muslin.
It is found thatcauliflowers ready for use in October may be kept in perfection over winter.
Although the varieties reproduce by seed with remarkable constancy, occasional departures from the types occur, more especially among the varieties of spring cabbages, cauliflowers and broccoli.
A late spring sowing to produce cauliflowers in September or October or later, should be made early in April and another about the 20th of May.
Never throw away the water in which carrots, parsnips, celery, or even cauliflowers have been boiled.
Dish the cauliflowers carefully and pour over them the sauce, leaving just the centre of the flowers clear.
Time--20 Minutes Boil the cauliflowers and make the sauce by directions given elsewhere.
When the cauliflowers are tender, take them up with a slice; let them drain, and, if large enough, place them upright in the dish.
Cleanse and boil the cauliflowers by the preceding recipe, drain them, and dish them with the flowers standing upright.
Garnish the dish with bunches of boiled cauliflowers or broccoli, and serve very hot.
If the other lady has not sufficient knowledge of cauliflowers to appreciate it, will she kindly not paw it about, but put it down and go away, and never let the owner of the cauliflower see her again.
Apparently it is the cauliflower out of all her stock she loves the best; a better cauliflower never lived; if there were more cauliflowers in the world like this particular cauliflower things might be different.
Fortunately, cauliflowers have no feelings, or probably it would burst into tears at the expression with which it is regarded.
Boil your cauliflowers as the foregoing, then put them in a deep dish, add half a pint of sauce Allemande (Art.
Anderson asserts (1660) that cauliflowerswere not known in England until about the time of the Restoration.
IX-24] “In some countries cauliflowers are dried, and the white headed cabbages are preserved.
At the expiration of that time the cauliflowers are placed in an oven half-warm, and are kept there till the stalks are dry; they are then wrapped in paper to preserve them from damp.
Cauliflower Snow 2 tablespoonfuls melted Crisco 2 cauliflowers 4 poached eggs Salt and paprika to taste Toasted bread Boil cauliflowers in salted water till tender, then drain and set near fire till quite dry.
Boil three cauliflowers as before, and when done drain them upon a cloth, then put a pint of good white sauce (No.
Lamb cotelettes may also be served with a purée ofcauliflowers (No.
Cauliflowers cut into bunches, and pickled with beet roots sliced, look very prettily.
Shake the saucepan over the fire gently until it boils; take out the cauliflowers with a perforated skimmer, lay in order upon a dish, and pour the sauce over them.
Keep the cauliflowers under the vinegar by putting a small plate on top.
The potatoes and cauliflowers were both good in size and flavor.
I can give you some veal a la Menehoult, with cauliflowers in veloute sauce--after that a glass of Clos de Vougeot--then your nerves will be sufficiently steadied.
Cauliflowers also (as the cooks call broccoli of every kind), here they were in abundance, ten long rows all across the middle square, very beautiful to behold.
Mr. Swipes went muttering up the walk, and was forced to cut two of the finest cauliflowers intended for Cheeseman's adornment to-morrow.
At Duluth, Minnesota, near the western end of Lake Superior, I have seen as fine cauliflowersgrowing as I ever saw anywhere.
Fine early cauliflowers are grown in California under irrigation, and marketed as far east as Chicago.
Under favorable conditions fully as large a percentage of cauliflowers will head as of cabbages, so that in a good location, with proper care, the cauliflower crop is a profitable one.
Open flower a little in places to remove insects, which are generally found around the stalk, and let cauliflowers lie with head downward in salt and water for two hours previous to dressing them, which will effectually draw out all vermin.
As a general rule, cauliflowers do not succeed well on old land, and much of the land hereabouts is new, and but little of it indeed has ever been used for cabbages or anything of this nature.
As cauliflowers vary very much in size, only a general idea of the time required can be given.
The influence of a firm soil in promoting heading is also seen in the success with which cauliflowers can frequently be grown after peas or other early crops.
Strew these ingredients over thecauliflowers in alternate layers and pour over them three well-beaten eggs.
The cauliflowers are to be plucked apart and the stemlets cut off at proper lengths.
The methods of cooking it are simple enough, but there are many persons who always hesitate to try anything new, and as cauliflowers do not appear regularly in the market these people never learn how to use them.
Imported cauliflowersare brought mainly from Germany and Holland, and come packed in brine in 60 gallon casks.
Land intended for cauliflowers should be plowed deeply, as the cauliflower is a deep feeder and delights in a rich, cool subsoil; in fact, with no other plant of the cabbage family is a deep soil so important.
The cauliflowers are quite colossal; and they have a blue cabbage so big that your arms will scarcely embrace it.
Cauliflowers divided into mouthfuls, and button onions, seasoned with curry powder, &c.
Cold cauliflowersand French beans, carrots and turnips, boiled so as to eat rather crisp, are sometimes dressed as a salad (No.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "cauliflowers" in a variety of sentences. We hope that you will now be able to make sentences using this word.
