216 THE CAULIFLOWEK. 



32. Egg Broccoli {Home Cyclopedia). — Take 

 half a dozen heads of broccoli, cut ofP the small shoots 

 or blossoms and lay them aside for frying; trim the 

 stalks short and pare off the rough rind up to the 

 head, wash them well and lay them in salt water 

 for an hour, then put them into plenty of boiling 

 water (salted) and let them boil fast till quite 

 tender. Put two ounces of butter into a saucepan, 

 and stir it over a slow fire till it is melted: then add 

 gradually six or eight well-beaten eggs and stir 

 the mixture until it is thick and smooth. Lay the 

 broccoli in the center of a large dish, pour the e^g 

 around it, and, having firied the broccoli blossoms, 

 arrange them in a circle near the edge of the dish. 



88. Pickled {Mrs. M. P. A. Crozier). — Break at 

 the natural divisions, steam till tender, and place 

 in a jar of cold vinegar with mustard and red 

 peppers. 



34 Pickled ( Gardeners Text Book). — Place the 

 heads in a keg, and sprinkle them liberally with 

 salt. Let them remain thus for about a week, 

 when you may turn over them scalding hot vinegar, 

 prepared with one ounce of mace, one ounce of 

 pepper- corns, and one ounce of cloves to every 

 gallon. Draw off the vinegar, and return it scald- 

 ing hot several times until the heads become tender. 



85. Pickled {Rural Neiv Yorker). — Break the 

 heads into small sprays, throw them into a kettle 



