202 THE CAULIFLOWER. 



quired can be given. One of ordinary size will take 

 about forty minutes, perhaps more. When cooked 

 lift it out by the cheese-cloth, drain yery thoroughly, 

 and set in a round dish. Make a cream sauce 

 (No. 42), pour it oyer the cauliflower, coyer, and 

 let it stand for a few minutes for the sauce to pene- 

 trate. Then serve. Or, if a handsome specimen 

 successfully boiled, serve it in a round dish with a 

 white sauce (No. 41) served separately in a sauce- 

 boat. Add a squeeze of lemon juice to the sauce 

 before serving. Small cauliflowers will not require 

 more than thirty minutes to boil. 



4. Boiled (Buckeye Cook Book). — To each two 

 quarts of water allow a heaping teaspoon of salt; 

 <!hoose close and white cauliflower ; trim off decayed 

 ■outside leaves, and cut stock ofP flat at bottom. 

 •Open flower a little in places to remove insects, 

 which are generally found around the stalk, and 

 let cauliflowers lie with head downward in salt and 

 water for two hours previous to dressing them, 

 which will effectually draw out all vermin. Then 

 put in boiling water, adding salt in above propor- 

 tion, and boil briskly for fifteen or twenty minutes 

 -over a good fire, keeping saucepan uncovered. 

 Water should be well skimmed, and when cauli- 

 flowers are tender, take up, drain, and if large 

 enough, place upright in a dish: serve with plain 

 melted batter, a little of which may be poured over 



