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Cauliflower Salad

Stand a firm white cauliflower in salt water for half an hour, then cook it in boiling water until tender but not quite done. Drain, cool, cut into sprigs and arrange these neatly in a salad bowl lined with tender leaves. Mash the yolks of four hard-boiled eggs and cut the whites into petals, arrange these like daisies over the cauliflower and pour over a plain French dressing. Serve verv cold. -Mary Foster Snider.