206 THE CAULIFLOWER. 



layers, with fine chopped egg, and this dressing: 

 Half pint milk, thickened over boiling water, with 

 two tablespoons flour and seasoned with two tea- 

 spoons salt, one of white pepper and two table- 

 spoons butter; put grated bread over the top; dot 

 it with small bits of butter and place it in the oven 

 to heat thoroughly and brown. Serve in same dish 

 in which it was baked. This is a good way to use 

 common heads. 



A nicer way is to boil them, then place them 

 whole in a buttered dish with stems down. Make 

 sauce with a cup of bread crumbs beaten to froth 

 with two tablespoons melted butter and three of 

 cream or milk, one well- beaten egg, and salt and pep- 

 per to taste. Pour this over the cauliflower, cover 

 dish tightly, and bake six minutes in a quick oven, 

 browning them nicely. Serve as above. 



11. WITH STUFFING (Home Cyclopedia). 

 Take a saucepan, the exact size of the dish in- 

 tended to be used. Cleanse a large, firm, white 

 cauliflower, and cut into sprigs, throw those into 

 boiling salt water for two minutes; then take them 

 out, drain, and pack them tightly with the heads 

 downwards, in the saucepan, the bottom of which 

 must have been previously covered with thin slices 

 of bacon; fill up the vacant spaces with a stuffing 

 made of three tablespoonfuls of finely minced 

 veal, the same of beef suet, four tablespoonfuls of 



