The 1918 Fanny Farmer Cookbook

Carrots

Carrots may always be found in market. New carrots appear last of April, and are sold in

bunches; these may be boiled and served, but carrots are chiefly used for flavoring soups, and

for garnishing, on account of their bright color. To prepare carrots for cooking, wash and

scrape, as best flavor and brightest color are near the skin.

Carrots and Peas

Wash, scrape, and cut young carrots in small cubes or fancy shapes; cook until soft in boiling

salted water or stock. Drain, add an equal quantity of cooked green peas, and season with

butter, salt, and pepper.

Carrots, Poulette Sauce

Wash, scrape, and cut carrots in strips, cubes, or fancy shapes, cover with boiling water, let

stand five minutes; drain, and cook in boiling salted water, to which is added one−half

tablespoon butter, until soft. Add to recipe for sauce given under Macédoine of Vegetables à

Poulette .

Cauliflower

Cauliflowers comprise the stalks and flowerets of a plant which belongs to the same family as

Brussels sprouts and cabbage; they may be obtained throughout the year, but are cheapest and

best in September and October. In selecting cauliflowers, choose those with white heads and

fresh green leaves; if dark spots are on the heads, they are not fresh.

Creamed Cauliflower

Remove leaves, cut off stalk, and soak thirty minutes (head down) in cold water to cover.

Cook (head up) twenty minutes or until soft in boiling salted water; drain, separate flowerets,

and reheat in one and one−half cups White Sauce I.

Cauliflower à la Hollandaise

Prepare as for Creamed Cauliflower, using Hollandaise Sauce I instead of White Sauce.

Chapter XIX − VEGETABLES

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