Cauliflower

Soak the whole head in a large bowl of salted water for one-half hour or more. If insects are in it this will cause them to crawl out. Bring it to a boil in four quarts of boiling salted water and cook it in a hay-box from one and one-quarter to four hours. If much overcooked it will be difficult to remove the head whole. Take it out with a skimmer and serve it on a platter, pouring over it one cupful of White Sauce. A large head will require more sauce.

Cauliflower A La Hollandaise

Cauliflower A La Hollandaise is prepared in the same way, substituting Hollandaise Sauce for White Sauce.

Cauliflower Au Gratin

Cauliflower Au Gratin is prepared by removing the cooked head to a baking dish, covering it with buttered crumbs and baking it until the crumbs are brown, or by covering it with grated cheese before the crumbs are added.

Rice

Rice, No. 1

1 cup rice

3 qts water

3 teaspoons salt

Look over the rice and remove any husks or undesirable substances. Wash it by allowing cold water to run through a strainer containing the rice. Sprinkle it, gradually, into the boiling salted water in a cooker-pail. When it is boiling put it into a hay-box for one hour. There is a considerable difference in rice, and the time for cooking it will vary; but one hour will usually be found sufficient. Rice is injured by overcooking. When the rice is soft, drain it in a colander and set this in the oven, with the door open, for five minutes. Serve at once. Rice, when cooked, swells to four times its original bulk. Serves six or eight persons.

Rice, No. 2

1 cup rice

3 to 4 cups water

1 teaspoon salt

Look over and wash the rice as directed in the recipe for Rice, No. 1. Bring it to a boil in the salted water, and put it into a hay-box for one hour.

Serves six or eight persons.

Savoury Rice

1 cup rice

4 1/2 cups highly seasoned stock 2 tablespoons butter

Look over and wash rice as directed in the previous recipes, bring it to a boil in the stock, with the butter, and cook it in a hay-box for one hour, standing the pail or pan that contains it in a larger pail of water, unless more than one cupful of rice is being cooked and the cooker-pail would be at least two-thirds full. Serve with a border of salted peanuts. The rice should be moist but not sticky when cooked.

Serves eight or ten persons.

Turkish Pilaf

1/2 cup rice

2 tablespoons chopped green sweet pepper or onion 1 cup tomatoes

1 teaspoon sugar 1 1/4 cups stock or water 1 tablespoon butter 1 teaspoon salt

Pick over and wash the rice, as directed in the -recipe for boiled rice, No. 1. Chop the onion or pepper, discarding the seeds, and, if raw tomatoes are used, remove the skins and cut the tomatoes in pieces before measuring them. Put all the ingredients together in a small cooker-pail or pan, and, when boiling, set it in a larger cooker-pail of boiling water. Put it into a cooker for one hour. When ready to serve it, stir it lightly with a fork till all the ingredients are evenly mixed. Pilaf is injured by much overcooking.

Serves five or six persons.

Potatoes

Boiled Potatoes

Scrub potatoes well with a small scrubbing-brush. Pare them, and if they are inclined to be black when cooked, let them stand an hour or more in cold water before cooking them. Cook them in a large amount of boiling salted water in a cooker-pail. When they have boiled one minute put them into the cooker for from one and one-half to three hours, depending upon their quantity, size, and age. New potatoes will not require so long to cook as old. Large potatoes cut into pieces will cook in one hour.

Creamy Potatoes

1 qt. sliced potatoes

2 tablespoons butter

2 teaspoons salt 1/8 teaspoon pepper

3/4 pt. milk

Wash and pare the potatoes and cut them into thin slices. Four medium-sized potatoes will make a quart when sliced. Put all the ingredients together in a small cooker-pail or pan, set this in a large cooker-pail of boiling water, and when it is steaming hot, put the small utensil directly over the heat until it boils. Replace it in the pail of boiling water and set it in the cooker for one hour.

Serves four or five persons.

Stewed Potatoes

1 qt. cold, diced potatoes

2 cups milk

4 tablespoons butter

2 tablespoons flour 2 teaspoons salt 1/4 teaspoon pepper

2 tablespoons chopped parsley

Melt the butter in a small cooker-pail or pan, add the flour and blend the two evenly, then add the milk, one-third at a time; when it boils, put in the salt, pepper, and potatoes. Let the whole reach boiling point and set it in a large cooker-pail of boiling water, unless it fills a small pail full, in which case it can be placed directly in a cooker nest which exactly fits it, and left for one hour or more. Serves six or eight persons.

Beans

Fresh Shelled Beans

Wash from one pint to one quart of fresh shelled beans, put them into three quarts of boiling salted water, to which one-fourth teaspoonful of soda has been added, boil, and put them into a hay-box for two and one-half hours. They are not injured by several hours' cooking. Drain them and add salt, pepper, and butter to taste. The exact quantity of water in which the beans are cooked is not material. They will bear a large amount, as their flavour is strong.

String Beans

2 qts. string beans

3 qts. water

3 teaspoons salt

1/2 teaspoon baking soda

Wash the beans, cut them into small pieces, and put them on to boil with the water, salt, and soda. Put them into a cooker for six hours. They will not be injured by cooking for ten or twelve hours. If fewer beans are to be cooked, the water must not be decreased, unless the pail of beans is full or set into a larger pail of boiling water.

Serves six or eight persons.

Lima Beans

Wash the beans and put them on to cook in boiling salted water, to each quart of which one-eighth of a teaspoonful of soda has been added. If the quantity is small, put them into a small pail set into a larger pail of water. If the whole will fill a two-quart cooker-pail it will cook without the larger pail. Put them into a cooker for one and one-half hours or more.

Dried Lima Beans

Soak the beans over night, put them to boil in at least twice their bulk of salted water. Add one-fourth teaspoonful of soda to each quart of water. Boil, and put them into a cooker for three or four hours or more. Drain, add butter, pepper, and salt, and reheat them before serving, if necessary.

Dried Navy Beans

Soak one cupful of beans over night. In the morning drain off the water, add three quarts of boiling salted water and one teaspoonful of soda. Boil, and put them into the cooker for eight hours or more. When soft, drain them and add butter, pepper, and salt to taste. Or make pork and beans of them.

Serves five or six persons.