The 1918 Fanny Farmer Cookbook

Cauliflower au Gratin

Place a whole cooked cauliflower on a dish for serving, cover with buttered crumbs, and place

on oven grate to brown crumbs; remove from oven and pour one cup Thin White Sauce

around

cauliflower.

Cauliflower à la Parmesan

Prepare as Cauliflower au Gratin. Sprinkle with grated cheese before covering with crumbs.

Cauliflower à la Huntington

Prepare cauliflower as for boiled cauliflower, and steam until soft. Separate in pieces and pour

over the following sauce:

Mix one and one−half teaspoons mustard, one and one−fourth teaspoons salt, one teaspoon

powdered sugar, and one−fourth teaspoon paprika. Add yolks three eggs slightly beaten,

one−fourth cup olive oil, and one−half cup vinegar in which one−half teaspoon finely

chopped

shallot has infused five minutes. Cook over hot water until mixture thickens. Remove from

range, and add one−half tablespoon curry powder, two tablespoons melted butter, and one

teaspoon finely chopped parsley.

Celery

Celery may be obtained from last of July until April. It is best and cheapest in December.

Celery stalks are green while growing; but the white celery seen in market has been bleached,

with the exception of Kalamazoo variety, which grows white. To prepare celery for table, cut

off roots and leaves, separate stalks, wash, scrape, and chill in ice−water. By adding a slice of

lemon to ice−water celery is kept white and made crisp. If tops of stalks are gashed several

times before putting in water, they will curl back and make celery look more attractive.

Celery in White Sauce

Wash, scrape, and cut celery stalks in one−inch pieces; cook twenty minutes or until soft in

boiling salted water; drain, and to two cups celery add one cup White Sauce I. This is a most

satisfactory way of using the outer stalks of celery.

Fried Celery, Tomato Sauce

Wash and scrape celery, cut in three−inch pieces, dip in batter, fry in deep fat, and drain on

Chapter XIX − VEGETABLES

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