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Vegetables: Cauliflower

Boiled Cauliflower.

Remove the green leaves and the greater part of the stalk. Put the head in a pan of cold water which contains to each quart a teaspoonful salt and a teaspoonful vinegar. Let it soak an hour or more. Put the cauliflower in a large stewpan, stem down, and cover with boiling water.

Add a tablespoonful salt, and cook with the cover of the saucepan partially off, boiling gently all the time. A large, compact head rcquires half an hour, small heads from twenty to twenty-five minutes. Cauliflower begins to deteriorate the moment it is overcooked.

Creamed Cauliflower. 2 cupfuls cooked cauliflower, 2 cupfuls milk, 1 teaspoonful salt, teaspoonful pepper, 1 tablespoonful butter, tablespoonful flour, 3 slices toasted bread.