Remove all the large green leaves and the greater part of the stalk. Put the head down in a pan of cold water which contains to each quart a teaspoon of salt and a teaspoon of vinegar. Let it soak in this water an hour or more. This is to draw out worms, if any are hidden in the vegetable. When ready to cook the cauliflower put it into a large stew-pan, stem-end down, and cover generously with boiling-water. Add a tablespoon of salt and cook with the cover of the saucepan partially off, boiling gently all the time. A large, compact head will require a full half hour, small heads from twenty to twenty-five minutes. If the flowers are loose the heat penetrates to all parts quickly. When compact a little extra time should be allowed for the cooking, but the time must never exceed the half-hour. The cauliflower begins to deteriorate the moment it begins to be overcooked. Overcooking which is very common, can be told by the strong flavor and dark color. It makes the vegetable not only unpleasant to the eye and palate, but indigestible also. If this vegetable must be kept warm for any length of time, cover the dish with a piece of cheese cloth. It is better to blanch the cauliflower, chill with cold water, and then heat in salted boiling water when needed.

Creamed Cauliflower

1 pint cooked cauliflower

1 pint milk

1 teaspoon salt

1/3 teaspoon pepper

1 tablespoon butter or drippings 1/2 tablespoon flour 3 slices toasted bread

Have the cooked cauliflower broken into branches and seasoned with half the salt and pepper. Put the butter or drippings in a saucepan and on the fire. When hot add the flour and stir until smooth, then gradually add the milk, stirring all the time. When the sauce boils add the salt, pepper, and the cauliflower. Cook ten minutes and dish on the slices of toast. Serve very hot.