Ingredients. - Cauliflower. Salt. Half an ounce of butter. One ounce of flour. Tablespoonful of cream. Two ounces of Parmesan cheese. Cayenne pepper.

Time required, about one hour.

To Dress a Cauliflower:

1. Take a cauliflower and wash it well in two or three waters, and take a knife and cut off the end of the stalk and any withered outside leaves.

2. Put it in a basin of cold water with a dessertspoonful of salt, and let it stand for two or three minutes.

3. Take a large saucepan full of water and put it on the fire to boil.

4. When the water is quite boiling, put in a table-spoonful of salt.

5. Take the cauliflower out of the salt and water and place it in a saucepan, with the flower downward, and let it boil till it is quite tender-from fifteen to twenty minutes.

6. Take it out with a slice, and feel the centre with your finger, to see that it is quite tender.

7. "When done, take it out of the saucepan and put it on a sieve.

8. For serving, place it on a hot vegetable-dish.

If Cauliflower au Gratin be required:

1. Take the cauliflower and wash it, and boil it in the same way as described above, from Note 1 to Note 6.

2. When the cauliflower is sufficiently boiled, take it out of the saucepan with a slice and put it on a plate.

3. Take a knife and cut off all the outside green leaves.

4. Take a cloth and squeeze all the water out of the cauliflower.

5. Put half an ounce of butter and one ounce of flour into a stewpan, and mix them well together with a wooden spoon.

6. Pour in one gill of cold water,

7. Put the stewpan on the fire, and stir smoothly until it boils and thickens.

8. Now add one tablespoonful of cream, a little salt, and a few grains of Cayenne pepper, according to taste.

9. Stand the stewpan by the side of the fire, until the sauce is required for use.

10. Take two ounces of Parmesan cheese and grate it with a grater on to a piece of paper.

11. Now take the stewpan off the fire and stand it on a piece of paper on the table.

12. Stir rather more than half the grated cheese into the sauce.

13. Place the cauliflower on a tin dish.

14. Pour the sauce all over the cauliflower.

15. Take the remainder of the grated cheese and sprinkle it over the cauliflower, and brown the top of it with a hot salamander.

16. The cauliflower should become a pale-brown, and be served hot.