Cauliflower Soup No. 1

1 cup cooked cauliflower 3 cups white stock

2 cups milk

2 tablespoons butter 2 tablespoons flour Salt, pepper

Make same as spinach soup.

Cauliflower Soup No. 2

1 cauliflower, about one pound

2 pints barley stock 1 ounce butter

1 ounce flour 1 1/2 pints milk Salt and pepper

Grated cheese if desired

Prepare the cauliflower, and cut it into small pieces; cook in boiling water for five minutes; strain. Put the cauliflower into a saucepan with the barley stock, which should be boiling. Cook until tender; then rub through a sieve. Melt the butter in a saucepan, stir in the flour, add the milk and cauliflower puree, stirring all the time until it boils. Cook for five minutes. Add the seasoning of pepper and salt and cheese.