Prepare as Cabbage a la Francais, using from six to nine cauliflowers, according to size.

Cauliflower with Turnip 6 pounds white turnips 4 large cauliflowers

Cut turnips in three-fourths inch cubes; or cut in halves or quarters lengthwise, then in half-inch slices. Boil in salted water until about half done. Separate cauliflowers into flowerets, and add to turnip; continue cooking until done, about forty-five minutes altogether. Serve with melted butter, with white sauce, or as Cauliflower au Gratin.