Boiled Cauliflower

Prepare, divide into neat branches, and tie securely in a net. Put into boiling milk and water, equal quantities, and cook until the main stalks are tender. Boil rapidly the first five minutes, afterwards more moderately, to prevent the flower from becoming done before the stalks. Serve on a hot dish with cream sauce or diluted lemon juice.

Cauliflower With Egg Sauce

Steam the cauliflower until tender, separate into small portions, dish, and serve with an egg sauce prepared as directed for parsnips on page 84.

Cauliflower With Tomato Sauce

Boil or steam the cauliflower until tender. In another dish prepare a sauce with a pint of strained stewed tomatoes heated to boiling, thickened with a tablespoonful of flour rubbed smooth in a little water, and salted to taste. When the cauliflower is tender, dish, and pour over it the hot tomato sauce. If preferred, a tablespoonful of thick sweet cream may be added to the sauce before using.

Stewed Cauliflower

Boil in as little water as possible, or steam until tender; separate into small portions, add milk, cream, and salt to taste; stew together for a few minutes, and serve.

Scalloped Cauliflower

Prepare the cauliflower, and steam or boil until tender. If boiled, use equal quantities of milk and water. Separate into bunches of equal size, place in a pudding-dish, cover with a white or cream sauce, sprinkle with grated bread crumbs, and brown in the oven.