COOKING CAULIFLOWER. 2 15 



of water for milk and water i to boil, adding half an 

 onion, or a bit of spice if desired, and thicken it as 

 for drawn butter sauce, with an ounce of butter 

 and some flour. Boil the cauliflower in the liquid 

 until soft, then put the whole through a colander; 

 return to the fire, and add a cup of cream: simmer 

 for five minutes, and serve at once, with squares of 

 fried bread. 



31. Broccoli (American Garden). — Broccoli is 

 a pleasant change from cabbage and cauliflower, 

 either as a salad or a side dish. To dress it, sti'ip 

 off' the little branches, till the top one is left, then 

 with a sharp knife peel off all the hard skin on the 

 stalks and branchlets and throw them into water. 

 When the water in the stewpan boils, put in the 

 broccoli and cook till tender, salting in the last 

 five minutes. Serve with toast dipped in the broc- 

 coli water, laying the stalks over it, and eat with 

 vinegar and melted butter. Or, let it get cold, cut 

 in small bits, and serve as salad with oil and vin- 

 egar, with lemon juice, garnished with nasturtium 

 buds. Or, serve a large round of toast, the size of 

 a dinner plate, moistened with broccoli water, 

 salted and buttered, with nicely poached eo-o-s laid 

 on it. and sprigs of hot broccoli set thickly between, 

 dusting with fine salt. Cauliflower and solid white 

 cabbaoje mav be served the same wav. 



