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Cauliflower Soup No. 2

1 cauliflower about one pound 2 pints barley stock 2 ounce butter 1 ounce flour 1 1/2 pints milk Salt and pepper Grated cheese if desired Prepare the cauliflower, and cut it into small pieces; cook in boiling water for five minutes; strain. Put the cauliflower into a saucepan with the barley stock, which should be boiling. Cook until tender; ten rub through a sieve. Melt the butter in a saucepan, stir in the flour, add the milk and cauliflower puree, stirring all the time until it boils. Cook for five minutes. Add the seasoning of pepper and salt and cheese.