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Buttered Cauliflower

Break a firm head of cauliflower into sprigs and cook in boiling water until about half done. Take up, drain, and put into a saucepan with two tablespoons of melted butter, the juice of one lemon, two tablespoons of white sauce or of cream, a pinch of cayenne, a little salt, and a small cup of hot water. Cook until tender, take up, strain the gravy, add to it one cup of cream or white sauce, pour over the cauliflower, and serve at once. - Mary Foster Snider.