One fine cauliflower ; two tablespoonfuls of butter rolled in one of corn-starch; one onion; bunch of parsley; two blades of mace; two quarts of water ; two cups of milk ; pepper and salt ; a pinch of soda in the milk. Cut the cauliflower into bunches, reserving about a cupful of small clusters to put whole into the soup. Chop the rest, also the onion and herbs, and put on in the water, with the mace. Cook an hour, and rub through a colander. Return the puree thus obtained to the pot,and season with pepper and salt. As it boils, stir in the whole clusters, previously boiled tender in hot, salted water, and left to cool. When the soup is again hot, put in the butter and corn-starch; stir until this has thickened; pour into the tureen, and add the boiling milk. Pass sliced lemon and cream-crackers with it.