The Myrtle Reed Cook Book Part 66

BOILED CARROTS

Cook peeled and sliced carrots in salted boiling water to cover. Drain and serve with melted b.u.t.ter.

STEWED CARROTS

Parboil a bunch of carrots, drain, and cut into dice. Put into a saucepan with two small onions chopped, pepper, salt, and minced parsley to season, and enough Drawn-b.u.t.ter Sauce to moisten. Simmer half an hour and serve.

FRIED CARROTS

Clean and parboil the carrots, drain, cut into thin slices lengthwise, dip in egg and crumbs, and fry in deep fat.

SPRING CARROTS

Trim and sc.r.a.pe two bunches of spring carrots. Parboil for ten minutes in salted water to cover. Drain, and rinse in cold water. Put into a deep baking-dish with two tablespoonfuls each of b.u.t.ter and sugar and two cupfuls of well-seasoned beef stock. Cover and cook slowly until tender. Drain, reduce the liquid by rapid boiling, pour over the carrots, and serve.

CARROTS AND PEAS

Cook separately until tender diced carrots and green peas. Drain, mix, and reheat in White, Bechamel, or Cream Sauce, or season with salt, pepper, and melted b.u.t.ter.

CARROT CROQUETTES

Cook until very tender enough peeled and sliced carrots to make a pint. Mash through a sieve and add the yolk of one egg well-beaten, a tablespoonful of melted b.u.t.ter, and pepper and salt to season highly.

Cool on ice, shape into croquettes or b.a.l.l.s, dip in egg and crumbs, and keep on ice until firm. Fry in deep fat, drain, and serve very hot.

b.u.t.tERED CARROTS

Cook peeled and sliced carrots until tender in boiling salted water.

Drain and put into a saucepan with two tablespoonfuls each of b.u.t.ter and sugar, for each two cupfuls of carrots. Stir constantly until covered with syrup and colored a little. Sprinkle with lemon-juice and serve immediately.

BOILED CAULIFLOWER

Wash and trim a head of cauliflower and soak it for an hour in cold salted water, head down. Rinse thoroughly, cover with boiling salted water, and boil until done. Drain, and serve with any preferred sauce.

BAKED CAULIFLOWER

Prepare according to directions given for Boiled Cauliflower. Put into a b.u.t.tered baking-dish, pour over a Drawn-b.u.t.ter Sauce, sprinkle with crumbs, dot with b.u.t.ter, and add a little grated cheese if desired.

Brown in the oven and serve in the baking-dish.

b.u.t.tERED CAULIFLOWER

Boil two cauliflowers in salted water until tender. Drain, separate into flowerets, arrange in a serving-dish, and season with salt and pepper. Heat a cupful of b.u.t.ter in a frying-pan without browning, skim, and put in enough fresh crumbs to make a smooth thin paste.

Spread over the cauliflower and serve.

CREAMED CAULIFLOWER

Prepare according to directions given for Boiled Cauliflower, adding a pinch of soda to the water. Cook slowly until done, drain, rinse in hot water, cut into convenient pieces for serving, pour over a Cream Sauce and serve, or break into flowerets, and reheat in Cream Sauce.

FRIED CAULIFLOWER

Clean a cauliflower and separate into flowerets. Parboil for five minutes, change the water, and cook until tender, adding a tablespoonful of salt to the water. Drain, dry, and, if desired, marinate in French dressing, dip in crumbs, then in an egg beaten with three tablespoonfuls of water, then in crumbs or batter. Fry in deep fat and serve with Tartar or Tomato Sauce.

CAULIFLOWER FRITTERS

Make a batter of a tablespoonful of melted b.u.t.ter, half a cupful of milk, the yolk of an egg well-beaten, salt and pepper to season, and a tablespoonful or more of flour. Separate freshly cooked cauliflower into convenient pieces. Dip in the batter and fry in deep fat.

ESCALLOPED CAULIFLOWER

Boil until tender, separate into small pieces, and pack stems downward in a b.u.t.tered baking-dish, or use the cauliflower unbroken. Mix a cupful of bread-crumbs, two tablespoonfuls of melted b.u.t.ter, enough cream or milk to moisten, pepper and salt to season, and one egg well-beaten. Spread over the cauliflower, cover, and bake for six minutes, then uncover and brown. Serve in the same dish.

CAULIFLOWER AU GRATIN

Boil flowerets of cauliflower in salted water until nearly done and drain. Arrange in layers in a b.u.t.tered baking-dish, with Cream Sauce between the layers and sprinkling each layer thickly with grated Parmesan cheese. When the dish is full, cover with sauce, sprinkle with cheese and crumbs, dot with b.u.t.ter, and brown in the oven. Serve in the baking-dish. Or use milk, crumbs, and bits of b.u.t.ter between the layers instead of Cream Sauce.

CAULIFLOWER a LA PARISIENNE

Boil a large cauliflower until tender, drain, chop, and press hard into a mould. Turn out on a platter that will stand the heat of the oven. Cook together a tablespoonful each of b.u.t.ter and flour, add two cupfuls of stewed and strained tomatoes, and cook until thick, stirring constantly. Season with salt, pepper, and grated onion. Add enough cracker crumbs to make the sauce very thick. Spread over the cauliflower, put it into a hot oven for ten minutes, and serve.

BOILED CELERY

Cut cleaned and trimmed stalks of celery into short lengths and boil slowly in salted water to cover until tender. Drain and serve on slices of toast which have been dipped in the liquid. Pour over a little melted b.u.t.ter, season, and serve.

BRAISED CELERY

Trim bunches of celery, tie in bundles, parboil for ten minutes, drain, and cover with cold water. Let stand for ten minutes, drain, cover with white stock, and simmer for an hour. Drain, pour over Brown Sauce, and serve with a garnish of toast points or croutons.

FRIED CELERY

Parboil, drain, dry, and cool stalks of celery cut into short lengths.

Dip into melted b.u.t.ter and fry brown, or dip into fritter batter, or in egg and crumbs, and fry in deep fat. Olive-oil or lard may be used for frying. Serve with melted b.u.t.ter or Brown Sauce, or with a sprinkle of grated cheese.