Cauliflower Rules

1. Soak 1/2 hr. in salt water.

2. When ready to cook, plunge in salted, boiling water.

3. Do not cook after it becomes tender.

4. Serve as soon as done.

- Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Baked Cauliflower

Boil till tender, drain, place in a baking dish. Put a tablespoon of butter in a saucepan, add a tablespoon of flour, mix, add 1/2 pt. of milk, 1/2 teaspoon of salt, a little pepper, and stir constantly until it boils; pour this sauce over the cauliflower, sprinkle over 1/2 cup of bread crumbs, put here and there bits of butter, and bake in a quick oven about 15 minutes, or until the bread crumbs are a golden brown. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Boiled Cauliflower

Tie up the cauliflower in a piece of cheesecloth, and boil in hot water, to which a little salt has been added. Drain, and lay in a deep dish with flower uppermost, heat a teacup of milk, thickened with 2 tablespoons of butter, cut in pieces, and rolled in flour; add pepper, salt, and the beaten white of an egg, boil up for a few seconds, stirring briskly. Take from the fire, and flavor with lemon, and put over the cauliflower, reserving about half the sauce for use at the table. - Mrs. A. E. Whitney, 1760 Edgewater Place, Chicago, 111.

Variation I

Remove leaves, cut the main stalk close to the flower, lay it in boiling milk and water, slightly salted, with the stalk down. When done, take it out carefully, and drain in a colander; place in the vegetable dish, and pour over it a rich drawn butter dressing. - Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111.

Creamed Cauliflower With Cheese

Break off the flowerets and let stand in salted water 1 hr. Cook till tender, drain, place in a vegetable dish and cover with a cream sauce made with 1 cup milk, a lump of butter and a teaspoon of flour, and salt and pepper. Grate cheese over top. - Mrs. Lighthart, 811 N. 19th Ave., Maywood, 111.

Cauliflower Au Gratin

Cut a large cauliflower into 8 pieces, and boil tender in salted water. Drain, lay in a deep pudding dish, stems down, and pour over it a plain white sauce, into which 2 hard-boiled eggs have been chopped. Sprinkle with bread crumbs, and bake to a light brown. - Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111.

Cauliflower Omelette

Chop cold cauliflower very fine, and mix it with a sufficient quantity of beaten egg to make a stiff batter; then fry it in fresh butter, and serve very hot. - Mrs. C. W. Nelson, 4552 Indiana Ave., Chicago, 111.

Escalloped Cauliflower

Place clusters of cold cauliflower downward in a buttered baking-dish. Beat together a cup of bread crumbs and 2 tablespoons melted butter and 4 tablespoons of milk, season and whip in a raw egg; pour over the cauliflower, and bake 20 minutes. - Mrs. Conklin, 914 N. 5th Ave., May-wood, 111.