Escalloped Cauliflower
Ingredients
- 1 small head of cauliflower
- 1 1/2 cup vegetable white sauce, seasoned
- 1 quart water
- 1 teaspoon salt
- 1/4 cup buttered crumbs
Directions
- Soak the cauliflower in cold water to which a tablespoon of vinegar has been added.
- Cut apart and cook in a quart of water to which salt has been added.
- Make white sauce and add the cauliflower.
- Pour into a well-buttered baking dish.
- Cover with buttered crumbs.
- Bake twenty minutes in a moderate oven.
Other Information
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: cauliflower, white sauce, water, salt, buttered crumb
Equipment: measuring cups, measuring spoons, knife, oven, stove
See Also
Creamed Cauliflower
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Category: Side
Ingredients: cauliflower, salt, water, white sauce
Equipment: measuring cups, measuring spoons, strainer, stove
French Fried Cauliflower
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Category: Side
Ingredients: cauliflower, bread crumb, egg, water, salt, pepper
Cauliflower
Author: Margaret W Howard
Source: Practical Cookbook (1917-01-01)
Category: Side
Ingredients: cauliflower, water, butter, salt, pepper, milk, flour
Equipment: measuring cups, measuring spoons, knife, stove, pot
Escalloped Onions
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Category: Main Dish
Ingredients: onion, salt, water, pepper, butter, milk, flour, buttered crumb
Equipment: measuring cups, measuring spoons, oven, strainer, stove
Cabbages, Cauliflowers, Greens and Savoys
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Side
Ingredients: cabbage, cauliflower, green, savoy, water, salt, soda
Equipment: measuring cups, measuring spoons, knife, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove