To each half gallon water allow heaped table-spoon salt; choose close and white cauliflower, trim off decayed outside leaves, and cut stock off flat at bottom; open flower a little in places to remove insects which generally are found about the stalk, and let cauliflowers lie with heads downward in salt and water for two hours previous to dressing them, which will effectually draw out all vermin. Then put into boiling water, adding salt in above proportion, and boil briskly for fifteen or twenty minutes over a good fire, keeping the sauce-pan uncovered. The water should be well skimmed. When cauliflowers are tender, take up, drain, and if large enough, place upright in dish; serve with plain melted butter, a little of which may be poured over the flowers, or a white sauce may be used made as follows:

Put butter size of an egg into the sauce-pan, and when it bubbles stir in a scant half tea-cup of flour; stir well with an egg-whisk until cooked; then add two tea-cups of thin cream, some pepper and salt. Stir it over the fire until perfectly smooth. Pour the sauce over the cauliflower and serve. Many let the cauliflower simmer in the sauce a few moments before serving. Cauliflower is delicious served as a garnish around spring chicken, or with fried sweet-breads, when the white sauce should be poured over both. In this case it should be made by adding the cream, flour, and seasoning to the little grease (half a tea-spoon) that is left after frying the chickens or sweet-breads. - Mrs. W. P. Anderson.