Cauliflower and broccoli are the flowerets of the plant. Cauliflower is always white; broccoli is both white and purple, but in this country the name is generally applied to a loose, irregular head of cauliflower. The same rules in cooking apply to both.

To Boil Cauliflower

Trim the outside leaves; soak in cold water for about an hour; drain and tie it in a piece of cheesecloth; drop it, stem down, into a large kettle of boiling salted water; boil uncovered for thirty minutes. Be careful not to overcook cauliflower, or it will become watersoaked and lose both its flavor and color. When tender, lift it carefully, drain thoroughly, and turn it out into a round dish. Pour over it sauce Hollandaise, English drawn butter or white sauce.

Cauliflower au Gratin

Boil the cauliflower according to the preceding recipe. When done and drained, break it very carefully into the little flowerets. Arrange them neatly in a baking-dish, pour over a half pint of white sauce, dust thickly with grated cheese, and brown in a quick oven.

Cauliflower, Hungarian Fashion

1 cauliflower

2 tablespoonfuls butter

1 tablespoonful finely chopped onion

4 tablespoonfuls dry bread-crumbs

1/2 teaspoonful salt

1 saltspoonful pepper

Boil the cauliflower as directed in first recipe; drain, and place in a round, shallow vegetable dish. Put the butter in a shallow frying-pan; add the onion and dry bread-crumbs; cook quickly, shaking all the while; add the salt and pepper. Spread this over the top of the cauliflower, and send at once to the table.