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Cauliflower Salad

One Cauliflower, a French or mayonnaise dressing, pickled beets. Remove the outer leaves, and soak in cold water, slightly salted, for an hour or more. Cook it with the stalk downward in the kettle of salted boiling water until tender, allowing one-half hour for cooking. Drain carefully, and when cold serve with a French or mayonnaise dressing. Pickled beets are a pretty garnish for this salad, contrasting well with the white cauliflower and yellow dressing.