Choose a fine, white head for this purpose. Put it, flower downward, into ice-cold salted water for half an hour. Tie, then, in coarse cheese-cloth or netting, and plunge, head foremost, into a pot of boiling salted water. Cook half an hour, drain, take off the cloth and dish. Pour a rich white sauce over it.
Cut a large cauliflower into eight pieces and boil tender in salted water. Drain, lay in a deep pudding-dish, stems down, and pour over it a plain white sauce into which two hard-boiled eggs have been chopped. Sprinkle with bread-crumbs and bake to a light brown.
Boil a whole cauliflower for ten minutes in fresh water; drain and boil until tender in salted water. Put into a vegetable dish, flower side up, rub thoroughly with butter, then sprinkle with salt and pepper. Last of all, pour over the cauliflower a pint of tomato sauce.