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Scalloped Cauliflower

Break the cauliflower into small sprigs and cook in boiling salted water until tender. Place the pieces in a buttered pudding dish and pour over them a sauce made as follows: Mix well together one-half pint of bread crumbs, one pint of sweet milk, one beaten egg, two teaspoons of salt and a little pepper. Bake until slightly browned. One cup of diced chicken or veal added to the sauce makes a great improvement. When this is used allow an extra cup of milk and a little more seasoning.-M. F. S.