Boiled Cauliflower

Boil the cauliflower, tied in a net, in plenty of hot, salted water, in which has been stirred a tablespoonful of vinegar. When done, drain and dish, the flower upward. Pour over it a cupful of drawn butter seasoned with lemon-juice, pepper, and salt. Serve very hot.

Boiled Cauliflower With Tomato Sauce

Cook as directed in last recipe, but when dished pour over it, instead of the white sauce, a cupful of strained tomato sauce, seasoned with butter, sugar, salt, and paprica.

Cauliflower (Parisian Style)

Boil a good-sized cauliflower until tender, chop it coarsely, and press it hard in a bowl or mould, so that it will keep its form when turned out. Put the shape thus made upon a dish that will stand the heat, and pour over it a tomato sauce. Make this by cooking together a tablespoonful of butter and flour in a saucepan, and pouring upon them a pint of strained tomato-juice in which half an onion has been stewed. Stir until smooth, and thicken still more by the addition of three or four tablespoon-fuls of cracker-dust. Salt to taste, turn the sauce over the moulded cauliflower, set it in the oven for about ten minutes, and serve in the dish in which it is cooked.

Cauliflower Au Gratin

An Italian Recipe.

Boil in hot, salted water and divide into tiny clusters, a "flower'' or two on each. Butter a deep dish and put in a layer of these, sprinkling with butter, salt, and. pepper, and covering first with Parmesan cheese, then with cracker-crumbs. Wet each layer with milk, and fill the dish in this order, finishing with a layer of crumbs dotted with butter-bits, and dusted with cayenne. Bake, covered, half an hour, then brown. Serve in the dish.

Stewed Cauliflower A La Hollandaise

Cut into large clusters of uniform size and stew tender in weak stock or bouillon. (This may be utilized afterward for soup.) Drain, butter, salt, and pepper, and pass with it drawn butter, into which have been whipped the yolks of two raw eggs.

This is a Dutch recipe and good.

Baked Cauliflower

Cut into clusters and stew tender in boiling, salted water. Or, if you have a couple of small cauliflowers, boil them whole and dish together. Drain and lay in a bake-dish. Pour over it a good white sauce (hot), sprinkle with grated cheese and paprica, and bake, covered, twenty minutes.

It will be found very nice.