COOKING CAULIFLOWER. 205 



drawn out and diluted by boiling in several pints of 

 water, and consequently wasted and thrown away. 

 Note also that this receipt is founded (like the direc- 

 tions for many other good dishes) on the roux 

 flour browned in butter which is one of the grand 

 elements in French cookery. 



8. STEWED (Mr. S. J. Soyer*). Cauliflower 

 butter, salt, sugar, two and one-third ounces of 

 flour, half a pint of cream, one- eighth of the soup 

 from the cauliflower. 



The cauliflower is cut into pieces, boiled slightly 

 in salted water, taken out of the soup and put on 

 a colander to drain. The butter and flour are 

 baked together and thinned with the cream, and 

 about the quantity of the soup above stated. The 

 cauliflower is put into this sauce and again brought 

 to a boil, whereupon it is served warm. 



9. ESCALLOPED (Rural New Yorker). Place a 

 layer of the parboiled flowerets in a pudding dish, 

 and cover them with cream sauce enough to moisten, 

 with the addition of a little grated cheese, usually 

 Parmesian ; this is to be followed by another layer 

 of this vegetable, and the whole covered with bread 

 crumbs dotted with bits of butter. 



10. ESCALLOPED (Buckeye Cook Book). Boil till 

 tender, drain well, and cut in small pieces ; put in 



* Chief Cook at the Court of Denmark. 



