COOKING CAULIFLOWER. 218 



with a very little salt and white pepper, and fill up 

 the dish with a souffle mixture prepared as below, 

 and sprinkle over with- a few browned bread 

 crumbs ; place a few pieces of butter here and there 

 on the top, and bake in a moderate oven for thirty 

 minutes, dish upon a paper with a napkin round, 

 sprinkle it with a little chopped parsley, and serve 

 for second course or luncheon. 



Mixture for Cauliflower Souffle. — Mix two 

 ounces of butter, one and a half ounces of line 

 flour, one and a half raw yolks of eggs, tiny dust 

 of cayenne, a saltspoonful of salt, with not quite 

 half a pint of cold milk; stir over the fire till it 

 boils, then add three ounces of grated Parmesian 

 cheese and the whites of three eggs that have been 

 whipped stiff, with a pinch of salt, and use. 



27. Cauliflower Salad (Good Living). — One pint 

 cold boiled cauliflower, one teaspoon of chervil, 

 chopped as fine as powder, one teaspoon of parsley, 

 chopped as fine as powder, one teaspoon of tarragon 

 or Maille vinegar, French dressing. 



Boil the cauliflower as directed (No. 3). Sepa- 

 rate the flowerets, mix with the parsley, chives and 

 dressing. Set aside one hour. Serve very cold. 



Another (Buckeye Cook Book). — After boiling, 

 let cool and dress with Mayonnaise, or any dressing 

 preferred. 



