Boiled Cauliflower

Remove the outside leaves and soak for an hour in cold salted water. If very large, cut in half; otherwise cook it whole. Put into salted boiling water, and boil slowly, so that it will not break, about half an hour. When half done, pour off the water, and cover with equal parts of fresh boiling water and milk, or milk alone. When tender, lay the cauliflower in a hot dish and sprinkle with salt. Serve at once, covered, as it darkens with standing.

If you like, serve "Drawn Butter" with it. Use what is left, also the milk, for soup, to which it is a pleasant addition.

Stewed Cauliflower

Cut into small clusters, throwing away the outer leaves and stem. Lay for one hour into cold salted water. Then put into boiling water. Boil slowly twenty minutes. Take out the cauliflowers and lay them in a dish. Then pour off all but about half a cupful of the water. While this is boiling stir in half a cupful of milk, in which you have rubbed one tablespoonful of flour. When this boils up add a piece of butter the size of an egg, and sprinkle with salt. Pour the sauce over the cauliflower, and serve at once, covered.