COOKING CAULIFLOWEE. 501 



salt and water, and then boil it in fresh water for 

 fifteen or twenty minutes, until a fork will easily 

 enter the stem. Milk and water are better than 

 water alone [a little, sweet milk tends to keep the 

 heads white]. Serve with sauce, gravy or melted 

 butter, 



2. Boiled (America?! Agriculturist). — Boil in 

 water, slightly salted— never with meat. When tender, 

 which will usually be with twenty minutes cooking, 

 take up and drain and cover with drawn butter 

 (white sauce, made with butter, flour and water) 

 and serve hot. They are usually eaten without 

 other addition, but some dress with pepper and 

 vinegar — the same as they do cabbage. 



3. Boiled {Good Living). — Trim off the outside 

 leaves, leaving one row around the flower. Cut an 

 X in the stalk. Have a large pot of boiling water 

 on the fire. Add enough milk to whiten the water ; 

 also one level teaspoonful of salt. The cauliflower 

 should be left in vinegar and water for twenty to 

 thirty minutes before boiling. This system is sup- 

 posed to draw out any insects that may lurk within. 

 Drain it thoroughly: tie it loosely in a piece of 

 cheese-cloth large enough to cover it entirely. Put 

 it into the boiling water, which must cover it well. 

 Let it boil until quite tender, but be careful that 

 it does not go to pieces. As cauliflowers vary very 

 much in size, only a general idea of the time re- 



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