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Vegetables: Cook

Break the cauliflower into branches and season with half the salt and pepper. Put the butter in a saucepan. When hot, add the flour, and stir until smooth, then add the milk, stirring all the time. When the sauce boils, add salt, pepper, and cauliflower. Cook ten minutes; serve on toast.

Brussels Sprouts Blanched.

Remove wilted or yellow leaves from the sprouts, cut the stocks close to the head, and soak in salted cold water for an hour or more. Drain and put into boiling water. Allow 1 teaspoonful salt to 2 quarts water.