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Cauliflower Salad

Boil one large cauliflower for half an hour in two quarts of boiling water to which one tablespoonful of salt has been added; then take it out to drain, and after it is cold divide it into small branches. Arrange these in the center of a dish, and garnish the edge with a strip of pickled beets. Pour cream dressing or a breakfast cupful of mayonnaise dressing over the cauliflower, and arrange a star of the pickled beet in the center. Serve it as quickly as possible after it is prepared.