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Boiled Cauliflower

Pick off the outer leaves, and cut off the stem close to the bottom of the flowerets. Wash well in cold water, then place it top downward in a pan of clear, cold water to soak for one hour. Tie it in a piece of cheese cloth, stand in a kettle of boiling water stem downward, add a teaspoonful of salt, cover the kettle, and boil thirty minutes or until the cauliflower is tender. When done lift it carefully from the water, undo the cloth, and stand the cauliflower in a round shallow dish, stem downwards, pour over it Cream Sauce, and serve.