Remove the leaves from 1 large cauliflower and boil for 1/2 hr. in slightly salted water. Take out, drain, and divide it into small branches. Arrange the center of a dish, and garnish with strips of pickled beets. Pour mayonnaise or cream dressing over, and serve quickly with hot cheese wafers. - Mrs. E. D. Kelley, Winnetka, 111.

Variation I

Separate the sprigs or flowerets of cold boiled cauliflower, put into the salad dish a head of lettuce and cover it with mayonnaise. Arrange the cauliflower sprigs around the dish, heads outward, and serve. Sprinkle with chopped pimentos, if desired. - Mrs. D. E. Allen, 423 9th St., Wilmette, 111.

Cauliflower And Beet Salad

Dress flowers of cold cooked cauliflower with oil, salt, pepper and vinegar or lemon juice. Dress the shredded outside leaves of a head of lettuce. Cut a beet in figures and the chopped trimmings, each separately, with the same ingredients. Dispose the lettuce in the center of a serving dish, and the carefully drained cauliflower above. Sprinkle with the figures cut from the beet, and dispose the chopped beet in points around the central mass. Serve mayonnaise in a dish, apart. - Mrs. F. C. Winter, Winnetka, 111.