Remove all the large green leaves and the greater part of the stalk, and soak, head down, in a pan of cold water which contains to each quart of water a tablespoon of vinegar. Put in a large saucepan, stem end down; cover with boiling water; add a tablespoon of salt and cook from twenty to thirty minutes, according to the size of the head and its compactness. Remove as soon as done, for overcooking darkens it.

Creamed Cauliflower

Make a cream sauce; add the boiled cauliflower, broken into pieces, and serve.

Cauliflower Au Gratin

Break boiled cauliflower into small flowerets; place in layers in a buttered pudding dish, covering each with cream sauce and grated cheese. Spread buttered bread crumbs over the top of the dish and bake until brown.

Cauliflower Polonaise

1 head cauliflower

1 1/2 teaspoons mustard

1 1/4 teaspoons salt

1 teaspoon powdered sugar

1/2 teaspoon paprika

Yolks of 3 eggs

1/4 cup olive oil

1/2 cup vinegar

2 tablespoons melted butter

1 teaspoon chopped parsley

Cook the cauliflower as usual; when done break into flowerets and cover with a sauce made from the other ingredients. Mix the dry ingredients; add the beaten eggs, then the oil and vinegar. Cook over hot water until the mixture thickens; remove from fire and add the butter and parsley.