Creamed Cauliflower

Creamed Cauliflower

Ingredients:
1 head cauliflower
2 Tb. butter
2 Tb. flour
1 c. milk
1/2 c. water in which cauliflower was cooked
1/2 tsp. salt

Directions:
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.
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 coarse
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