Take a good-sized cauliflower, soak in slightly salted cold water, for 1/2 an hr.; then drain and put head upwards, in a saucepan, which is not over large, and let it cook for 1/2 an hr., uncovered. Put in a double boiler 1 qt. of milk (4 cups), 1 onion and 1 bay leaf, and let them cook together while the cauliflower is boiling. Drain the cauliflower when done, and reserve 1/2 cup of the little sprays which form the head, Mash the remainder in a wooden bowl, and add to it 2 cups of the stock in which it boiled, and put in with the boiling milk; stir well and let cook 5 minutes, then put through a sieve and return to the fire with a thickening of 1 tablespoon of flour, rubbed together with 1 tablespoon of butter, season lightly with salt and pepper and a dash of nutmeg, add the 1/2 cup of cauliflower as a garnish, and let cook 10 minutes more before serving. Add a tablespoon of whipped cream at the last, if desired. - Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111.