208 THE CAULIFLOWEK. 



minutes; dish the pieces up in the form of cutlets, 

 pour the sauce over them, and garnish round the 

 cauliflower with little bunches of grated cocoanut 

 which have been warmed between two plates over 

 boiling water. This is an excellent dish for 

 luncheon or second course, or it may be served in 

 place of an entree. 



14 WITH TOMATO SAUCE ( Good Living). Having 

 boiled a medium -sized cauliflower, very carefully as 

 directed (No. 3) place it on a round dish, after 

 having thoroughly drained it. Have ready a rich 

 tomato sauce (No. 40) pour it around (not over) 

 the cauliflower, and serve as a separate course. 

 This is a very pretty dish. 



15. WITH TOMATO SAUCE ( Good Health). Boil or 

 steam the cauliflower until tender. In another dish 

 prepare a sauce by heating a pint of strained 

 stewed tomatoes to boiling, thickening with a 

 tablespoonful of flour, and salting to taste. When 

 the cauliflower is tender, dish, and pour over it the 

 hot tomato sauce. 



16. WITH MUSHROOMS (Buckeye Cook Book). 

 Put in a frying pan, in hot fat, a few small mush- 

 rooms and part of a cauliflower, broken into sprigs. 

 Sprinkle over them some grated cheese, and baste 

 the whole well from time to time with the hot fat. 



17. WITH BRUSSELS SPROUTS (Mr. S. J. Soyer). 

 Cauliflower, Brussels sprouts, dotter of egg, butter, 



