COOKING CAULIFLOWER.- 203 



the flowers ; or a white sauce may be used, made as 

 follows: Put butter size of an egg into saucepan, 

 and when it bubbles stir in a scant half teacup of 

 flour; stir well with an egg- whisk until cooked; 

 then add two teacups of thin cream, some pepper 

 and salt. Stir it over the fire until perfectly 

 smooth. Pour the sauce over the cauliflower and 

 serve. Many let the cauliflower simmer in the 

 same sauce a few moments before serving. 



Cauliflower is delicious served as a garnish 

 around spring chicken, or with fried sweet- breads, 

 when the white sauce should be poured over both. 

 In this case it should be made by adding the cream, 

 flour and seasoning to the little grease (half a tea- 

 spoon) that is left after frying the chickens or 

 sweet-breads. 



5. BAKED (Buckeye Cook Book). Prepare as 

 for boiling, and parboil five minutes ; cut into pieces 

 and put into a pie dish; add a little milk, season 

 with salt, pepper and butter; cover with dry, grated 

 cheese, and bake. 



6. STEAMED (Mrs. M. P. A. Crozier). Lay the 

 nicely prepared cauliflower head in the deep dish 

 from which it is to be served at table, sprinkle salt 

 over it, place it in the steamer, cover closely, and 

 steam till tender. Remove to the table, and pour 

 over it rich, sweet cream, slightly salted and 

 heated. 



