| ● 1 head of cauliflower |
● 1 tsp. light soy sauce |
| ● 1 1/4 tsp. salt |
● 1/2 cup water |
| ● 1 Tblsp. corn starch |
● 2 Tblsp. oil |
| ● 1/2 cup milk |
● 1/8 tsp. sugar |
Clean and cut the cauliflower into small pieces. Fill a 4 quart pot with enough water to cover the cauliflower, add1 tsp. of salt and bring to a boil. After boiling, turn to low heat and let it cook for approximately one half hour or until tender. Dump it into a strainer and rinse with cold water.
Mix corn starch, milk, light soy sauce, water, sugar, and 1/4 tsp. of salt together in an oiled frying pan. Bring the sauce to a boil and pour it on top of the cauliflower. Bake in 250º oven for one half hour. Serve while hot. (Other vegetables may also be used.)
CLEAR MUSHROOM BROTH
Ingrediants:
● 2 cups of dried Chinese mushrooms (approx. 25 to 30 mushrooms)
● 6 cups water
● 2 Tsp. salt
● 2 Tsp. light soy sauce
Clean the dried mushrooms with water and let them soak for about one hour. Then place them into fresh water and bring to a boil. After boiling, turn the heat down and cook for two to three hours. Add salt and soy sauce before serving.
* M.R.L. Freshel, The Golden Rule Cook Book, Dodd, Mead and Company, New York, N.Y. 1926 pg.13
