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Cream of Cauliflower Soup

1/2 cauliflower 1 pt. chicken or veal stock 1 pt. milk 1/2 cup cream 1 tablespoon Gold Medal flour 1/2 teaspoon salt Few grains cayenne Soak cauliflower head down in cold salt water one hour. Cook cauliflower in boiling salt water twenty-five minutes. Heat stock and milk. Cut off and reserve the flowerlets from the cauliflower. Rub the rest through a puree strainer and add to the hot soup. Thicken with Gold Medal flour cooked in butter, add seasonings and flowerlets and serve with Imperial sticks.