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Cauliflower, Boiled

Cut the stalk close to the bottom, and pare away the tops of the leaves, leaving a circle of shortened leaf-stalks all round. Put the cauliflower head downwards into a little vinegar and water for a quarter of an hour, as this will be sure to draw out the insects. Put it into a pan of boiling water, with a table-spoonful of salt in it. Some persons prefer milk and water. Remove the scum carefully as it rises, or the cauliflower will be discoloured. Boil till tender. This may be ascertained by taking a little piece of the stalk between the finger and thumb, and if it yields easily to pressure it is ready. Drain and serve. Put a lump of butter the size of an egg into a saucepan with a dessert-spoonful of flour. Mix smoothly. Add salt to taste and half a pint of water. Stir the sauce till it boils, and strain over the vegetable. Time: a large cauliflower, fifteen to twenty-five minutes; a small one, twelve to fifteen minutes. Sufficient, a small one for one person. Probable cost, 3d. to 6d.