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1. Cauliflower au Gratin

2. Welsh Rarebit

Book Description

Jumbles and puffs, monkey pudding, Dixie biscuits, pond lily salad, lightning cake, and foolish pie are just a few of the delightful names of dishes included in this collection, alongside more familiar foods such as crackling corn bread, lobster croquettes, celery soup, potato pies, and bread pudding. Found by researchers exploring the attic at Catalpa plantation, these "receipts" date back to 1870.

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Family Recipes From Rosedown and Catalpa Plantations

Authors: Richard Scott, Stella Pitts, Mary Thompson

Date: March 2005

ISBN: 158980211X

Publisher: Pelican Publishing Company

Hardcover

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To make delicious cauliflower au gratin:

• 1 head cauliflower

• 2 tablespoons butter

• 2 tablespoons of flour

• 1 cup of milk

• 1 cup grated or ground cheese

• seasoning to taste

• buttered crumbs

1. Cook the cauliflower whole or in flowerets. Trim off the outer leaves. Cut the stalk off close to the head and soak the head top down in salt water 30 minutes (to coax out the tiny strangers that aren’t paying rent). Then plunge the head into rapidly boiling water and cook uncovered 20 to 30 minutes depending on size. Never let cauliflower cook til it falls apart—it gets murky.

2. Melt 2 tablespoons butter. Slowly blend in 2 tablespoons of flour. Gradually stir in 1 cup of milk and then one cup grated or ground cheese. Add seasoning to taste.

3. Put cauliflower in greased baking dish, pour sauce over top with buttered crumbs, and bake in moderate oven (360 degres F) until crumbs are brown.

4. Serve hot.

Bowman Family

More From This Book:

1. Cauliflower au Gratin

2. Welsh Rarebit

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