Boil the white part of a small cauliflower twenty minutes in salted water. Put one quart of milk to boil; melt in a saucepan one ounce of butter and one ounce flour till they bubble, stirring thoroughly; pour in half the milk quickly, stirring till smooth; add the other half and boil a minute; then rub the cauliflower through a colander, stir it into the soup; season with a teaspoonful of salt and a quarter one of white pepper, and serve. The pulp of beets makes this "Cream of Beets," or of spinach "Cream of Spinach"; and the asparagus soup may be made in the same way if no stock is at hand, The stock, however, is such an improvement that I think most people, where economy is not a necessity, would prefer to use it.