Woman's Institute Library of Cookery Volume II Part 18

BAKED SAUERKRAUT (Sufficient to Serve Six)

2 lb. fresh pork 1 qt. sauerkraut 1 Tb. salt 3 c. water

Cut the pork into several large chunks, and put it with the sauerkraut into a baking dish that has a cover. Add the salt and water, cover the dish and place in the oven. Bake slowly for 2 or 3 hours. Serve hot.

97. SAUTeD SAUERKRAUT.--If an entirely different way of cooking sauerkraut is desired, it may be sauted. When nicely browned and served with boiled frankfurters, it is very appetizing.

SAUTeD SAUERKRAUT (Sufficient to Serve Six)

1 qt. sauerkraut 4 Tb. bacon or ham fat 2 tsp. salt

Steam the sauerkraut over boiling water for about 1 hour. Then melt the fat in an iron frying pan, add the sauerkraut and sprinkle with the salt. Place a cover over the pan and allow the sauerkraut to saute until it is slightly browned on the bottom. Stir and continue to cook until the entire amount is slightly browned. Serve hot.

CARROTS AND THEIR PREPARATION

98. CARROTS are one of the root vegetables. They are similar in composition to beets, having practically the same total food value, which is for the most part carbohydrate in the form of sugar. Besides being valuable in the diet for their mineral salts and bulk, they add variety to the menu, especially in the winter, for upon maturing they can be kept for a long time if they are properly stored. As tiny young carrots, they are also much used as a summer vegetable, and when cooked whole and served in an attractive way they make a delicious vegetable dish.

99. SELECTION AND PREPARATION.--The selection of carrots is a simple matter, because they keep well and are not likely to be found in a spoiled condition in the market. When small summer carrots are purchased, they should be fresh and should have their tops on. Winter carrots should be as nearly uniform in size as possible and should not be extremely large. Those which are too large in circ.u.mference are likely to have a hollow in the center and are not nearly so desirable as thin, solid ones. Carrots of any kind should be uniform in color, and should be without the green portion that is sometimes found on the top near the stem and that is caused by exposure to the light in growing.

100. In preparing carrots for cooking, they should be sc.r.a.ped rather than peeled, in order to avoid wasting any of the vegetable. They are always cooked in boiling salted water, after which they can be treated in various ways. The water in which carrots are cooked should not be thrown away, as it may be used to flavor soup stock. If any carrots remain after a meal, they may be utilized in vegetable salad or soup.

101. b.u.t.tERED CARROTS.--If small, tender carrots can be obtained, they will be found to be delicious upon being boiled and then dressed with b.u.t.ter. Winter carrots may be prepared in this way too, but they will probably require a little more cooking to make them tender.

b.u.t.tERED CARROTS (Sufficient to Serve Six)

3 c. diced carrots 2 Tb. b.u.t.ter 1/2 tsp. salt Dash of pepper

Wash and sc.r.a.pe the carrots and cut into half-inch pieces. Put to cook in enough boiling water to cover the carrots well, and add 1 teaspoonful of salt for each quart of water. Cook in a covered kettle until they can be easily pierced with a fork and then drain off the water. Add the b.u.t.ter, salt, and pepper, heat until the b.u.t.ter melts, and serve.

102. CARROTS WITH PARSLEY.--The addition of parsley to carrots gives a flavor that improves them very much. This should be chopped fine and added after the carrots have cooked sufficiently.

CARROTS WITH PARSLEY (Sufficient to Serve Six)

3 c. sliced carrots 3 Tb. parsley finely chopped 2 Tb. b.u.t.ter 1/2 tsp. salt Dash of pepper

Wash and sc.r.a.pe the carrots, slice in very thin slices, and cook until tender in boiling salted water. Drain and add the chopped parsley, b.u.t.ter, salt, and pepper. Mix carefully so as not to break the slices of carrot. Serve hot.

103. BROWNED CARROTS.--A very appetizing way in which to prepare carrots is to cut them in slices lengthwise, boil them until tender, and then brown them in fat. Wash and sc.r.a.pe the desired number of carrots, cut into slices lengthwise, and if large-sized carrots are used, cut the slices into halves. Cook in boiling salted water until tender and then drain. Melt some fat in a frying pan, place the carrots in the hot fat, and brown first on one side and then on the other, turning the slices carefully so as not to break them. A few minutes before removing the carrots from the frying pan, sprinkle sugar over them and allow the sugar to melt. In removing them to a vegetable dish, pour over them the sirup that forms. Serve hot.

CAULIFLOWER AND ITS PREPARATION

104. CAULIFLOWER grows in heads as does cabbage, but only the flower or blossom of the plant is eaten. A head of cauliflower from which the leaves have not been removed is shown in Fig. 8. In flavor and composition this vegetable is similar to cabbage, but its flavor is a little more delicate. Still, cauliflower should always be cooked in an uncovered vessel, as are cabbage and Brussels sprouts, if a strong disagreeable flavor would be avoided.

[Ill.u.s.tration: FIG. 8]

105. SELECTION AND COOKING.--Very solid heads of cauliflower that are creamy white in color and free from the black specks or blemishes so common to this vegetable should be selected for cooking. The only care that cauliflower requires before cooking is to keep it in a cool place, for it does not wilt nor decay quickly.

To prepare this vegetable for cooking, the white head should be cut from the leaves, which are discarded. Then the head should be placed upside down in a pan of salt water and allowed to soak for an hour in order to drive out the small bugs or worms that are so frequently found in this vegetable. The cauliflower may then be cooked whole or broken apart, but in either case it should be cooked until tender in boiling salted water with the cover removed from the kettle.

106. CAULIFLOWER WITH TOMATO SAUCE.--Variety can be secured in the preparation of cauliflower by serving it with a tomato sauce. Besides being very palatable, this is an extremely attractive dish because of the contrast in colors. Chicken gravy may be used instead of tomato sauce, and a most delightful dish is the result.

CAULIFLOWER WITH TOMATO SAUCE (Sufficient to Serve Six)

1 head cauliflower 2 Tb. b.u.t.ter 2 Tb. flour 1/2 tsp. salt Dash of pepper 2 c. strained tomato

Soak the cauliflower in cold salted water, and then tie it carefully in a piece of cheesecloth and put it to cook in boiling salted water. Cook until tender, but not so long that it will fall to pieces. Take from the water, remove the cheesecloth carefully, and place the cauliflower in a vegetable dish. While the cauliflower is cooking, prepare the sauce by melting the b.u.t.ter in a double boiler, adding the flour, salt, and pepper, and stirring into this the heated strained tomato made by forcing canned or stewed tomatoes through a sieve. Cook until the sauce has thickened and then pour over the cauliflower in the vegetable dish.

Serve hot.

[Ill.u.s.tration: FIG. 9]

107. SCALLOPED CAULIFLOWER.--Another opportunity to make a delicious scalloped dish is afforded by cauliflower. In fact, many persons prefer scalloped cauliflower to any of the dishes made from this vegetable. The ingredients used with the cauliflower increase its food value, which is somewhat low.

SCALLOPED CAULIFLOWER (Sufficient to Serve Six)

1 head cauliflower 2 Tb. b.u.t.ter 2 Tb. flour 1 c. milk 1 c. water from cauliflower 1/2 tsp. salt Dash of pepper 1 c. b.u.t.tered crumbs

Prepare and cook the cauliflower according to the directions given in Art. 105, breaking it into flowerets before pouring the boiling water on it. When it has cooked tender, drain the water from it. Prepare a sauce with the b.u.t.ter, flour, milk, water from the cauliflower, salt, and pepper. b.u.t.ter the crumbs by pouring 1 tablespoonful of melted b.u.t.ter over them. Put 1/4 cupful of the crumbs on the bottom of a baking dish, add one-half of the cauliflower, and over this place another 1/4 cupful of crumbs. Then add the remainder of the cauliflower, and pour the white sauce over all. Sprinkle the remainder of the crumbs over the top. Place in a hot oven and bake until well heated through and brown on top. Serve from the dish.

108. CREAMED CAULIFLOWER.--A very attractive vegetable dish can be prepared from cauliflower by cooking the head whole and then serving a cream sauce over it, as shown in Fig. 9. In serving, a portion of the head should be broken off for each person and served with a little of the cream sauce.

CREAMED CAULIFLOWER (Sufficient to Serve Six)

1 head cauliflower 2 Tb. b.u.t.ter 2 Tb. flour 1 c. milk 1/2 c. water in which cauliflower was cooked 1/2 tsp. salt Dash of pepper

Soak a solid head of cauliflower in cold salted water for about 1 hour.

Then wash thoroughly, wrap carefully in cheesecloth, and cook in boiling salted water until tender. When sufficiently cooked, drain, and make a sauce of the other ingredients. Place the cauliflower in a vegetable dish, pour the white sauce over it, and serve hot.

CELERY AND ITS PREPARATION

109. CELERY is the stem of a plant that grows in stalks, as shown in Fig. 10. When the stalks are large, they are sold singly, but if they are very small, several of them are tied together and sold in a bunch.

The season for celery begins in the fall and lasts until early spring.

It may be obtained in the summer, but as the price is usually high and the quality not good, very little use should be made of it during that time.

The chief use of celery is as a relish, when it is eaten raw, but it is also valuable for flavoring soups and making salads, pickles, and various other dishes. It is probably used less frequently as a cooked vegetable than in any other way, but when it is in season and can be purchased at a reasonable price, it should be cooked to give variety to the diet.

The food value of celery is extremely low, being less than 100 calories to the pound or about equal to that of 1 ounce of meat. However, in spite of this fact, celery is valuable for its mineral salts and bulk, as well as for the appetizing quality that it lends to various foods and to the meals at which it is served.

[Ill.u.s.tration: FIG. 10]

110. CARE AND PREPARATION.--Well-bleached, firm stalks of celery should be selected for use. After it comes into the house, it may be kept in good condition for a long time if it is wrapped in a damp cloth and put where it will keep cool. A good plan is to serve the hearts and tender inside stems raw, as explained in _Soup_, and then to use the coa.r.s.e outside stems for cooking, flavoring soups, or making salads. Celery must be cleaned carefully for dirt often clings to the ridges. After being scrubbed thoroughly, it will become crisp and tender if it is allowed to stand in cold water for some time before serving. When it is to be served as a cooked vegetable, it should be cooked in boiling salted water, as are other vegetables, and then seasoned or dressed in any desirable way. The water in which it is cooked should be utilized in the making of sauce or soup.

111. CREAMED CELERY.--The usual way of preparing celery when it is to be served as a cooked vegetable is to cream it. The cream sauce that is added to the celery increases its food value considerably and greatly improves its flavor. This sauce may be made entirely of milk or of half milk and half liquid from the celery.

CREAMED CELERY (Sufficient to Serve Six)

3 c. diced celery 3 Tb. b.u.t.ter 3 Tb. flour 1 tsp. salt Dash of pepper 1 c. milk 1/2 c. water in which celery was cooked