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Cauliflower au Gratin

From I large, firm head of cauliflower remove the coarse green leaves and soak, head downward, in cold salted water for an hour or more; this will dislodge insects or small worms. Drain, place in a saucepan stalk downward, cover with boiling water, add 1/2 teaspoonful of salt, and boil gently but constantly until the central stalk can be easily pierced with a fork. Drain, and with a silver knife cut the head apart into flowerets. Make a cream sauce with I tablespoonful of butter, I tablespoonful of flour, 1/2 teaspoonful of salt, ½ teaspoonful of white pepper and I cupful of milk. Butter a baking dish and fill it with alternate layers of the sauce and cauliflower.

With ½ cupful of fine stale bread crumbs mix a pinch of salt and 2 tablespoonfuls of melted butter. Spread this over the cauliflower and place in a quick oven until browned.