214 THE CAULIFLOWEE. 



28. Cauliflower Omelette. — Take the white part 

 of a boiled cauliflower after it is cold, chop it very 

 sniall, and mix with it a sufficient quantity of well 

 beaten egg to make a very thick batter; then fry it 

 in fresh butter, in a small pan, and send to the 

 table hot. 



Note: — This omelette makes a fine dressing to 

 pour hot over fried chicken when ready to send to 

 the table. 



'2U. Cauliflower Soup (Mr. S. J. Soyer). Two 

 and a half quarts bouillon, one and a half pint 

 milk, two or three cauliflowers, two and a half 

 ounces butter, one and a half ounce flour, sugar, 

 salt. 



The cauliflowers are cleaned, and boiled almost 

 ready, taken out and put on a sieve, and the soup 

 preserved. The butter and flour are baked to- 

 gether; and with the milk, bouillon, sugar and salt 

 added to the decoction from the cauliflowers. These 

 are then cut into proper pieces and put into the 

 soup, which is subjected to a quick boil and then 

 served with bread dumplings: crumbs of white 

 bread moistened with milk, melted butter, dotter of 

 eo-crs. and the whites beaten to a stifP froth — the 



DO 



mass rolled into balls, and boiled until they float. 



30. Cauliflower Cream Soup (Rural New 



Yorker). — Boil the cauliflower in salt water until 



nearlv done. For a small head, bring another quart 



