This section of the book is from the "Household Companion: The Model CookBook" book
Take off leaves and cut stalk close to flower bunch. Soak in cold water half an hour, then tie in coarse bobbinet lace or cheese-cloth to prevent breaking, put into boiling salted water and cook until tender. Serve with drawn butter.
Scalloped Cauliflower.- Boil until tender, cut up and pack, stems downward, in a buttered pudding-dish. Take a cup of breadcrumbs, add two tablespoonfuls melted butter and six of milk; beat to a soft taste, season with salt and pepper, add a beaten egg, and cover the cauliflower. Cover the dish and bake in a hot oven six minutes. Remove cover and brown. Serve hot.