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CAULIFLOWER (a la Francaise)

Cut away the stalk and the green leaves, and divide a cauliflower into quarters. Put the branches into a little vinegar and water, then put them and a table-spoonful of salt into a stewpan with some boiling water, and let them boil until they are done. This may be ascertained by taking a little piece between the finger and thumb, and if, though still firm, it gives way easily, it is sufficiently cooked. Drain the cauliflower and arrange it neatly in a dish. Pour over it a pint of good melted butter. Time to boil, about twelve minutes. Probable cost, 4d. for a medium-sized cauliflower. Sufficient one for two persons.