200 THE CAULIFLOWER. 



after it becomes tender; fourth, to be served as 

 soon as done. Neglect of any of these points is 

 sure to result in failure, while a careful following 

 of them will give a wholesome, delicate dish, and 

 one that will be eaten with gusto and remembered 

 with pleasure." 



A very simple method of serving cauliflower is 

 with milk and butter, after the manner of cabbage, 

 but a more elaborate white sauce generally accom- 

 panies it. This is the familiar drawn butter sauce, 

 to which may be added a little vinegar or lemon 

 juice, to give piquancy of flavor. Sometimes this 

 sauce is varied by adding milk or cream to the 

 flour and butter, when it is called " cream sauce." 



The receipts given below are chiefly from the fol- 

 lowing four recent works on cookery: 



" Good Living," by Sara Van Bur en Brugiere; 

 G. P. Putnam's Sons, New York and London, 1890. 



"The Buckeye Cook-Book"; Buckeye Publish- 

 ing Company, Minneapolis, 1887. 



"Our Home Cyclopedia," by Edgar S. Darling; 

 Mercantile Publishing Company, Detroit, 1889 



"Mrs. A. B. Marshall's Cookery Book"; Mar- 

 shall's School of Cookery, London, 1888. 



1. Boiled {Gardener's Text Book).— The head 

 should be cut with most of the surrounding leaves 

 attached, which are to be trimmed off when the 

 time comes for cooking. Let it lie half an hour in 



