9. CAULIFLOWER.
Steam. This may be done in a large saucepan if a steamer is not available.
Support the cauliflower on a pudding basin or meat stand--anything which
will raise it just above the level of the water. Serve with white sauce or
tomato sauce.
10. CELERY.
Stew. Choose a small head of celery, not a large, coarse head which will
be tough. Well wash and cut into about 8 pieces. (Keep any large coarse
sticks, if such are unavoidably present, for soup.) Put in stew-pan and
barely cover with water. Simmer until tender. Lift out on to hot dish.
Thicken the liquor with a little wholemeal flour, add a small piece of
butter pour this sauce over celery, and serve.
11. CELERIAC.
This is a large, hard white root, somewhat resembling a turnip in
appearance, with a slight celery flavour. It is generally only stocked by
"high-class" greengrocers. It costs from 1-1/2d. to 3d., according to
size. It is nicest cut in slices and fried in fat or oil until a golden
brown.
12. CUCUMBER.
Although not generally cooked, this is very good steamed, and served with
white sauce.
13. GREEN PEAS.
Do not spoil these by overcooking. Steam in a double boilerette, if
possible. About 20 minutes is long enough.
14. LEEKS.
Cut off green leaves rather close to the white part. Wash well. Steam
about 30 minutes. Serve with white sauce.
15. NETTLES.
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