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Cauliflower with Cream Sauce

In the usual way cauliflower takes from thirty to forty-five minutes to cook, and it should not be allowed to boil rapidly or it will destroy the small flowerets. Test the stems with a fork, and remove as soon as tender. Put a piece of bicarbonate of soda the size of a bean into the water, and this will hasten the cooking without injuring the cauliflower. Divide the cauliflower into portions of convenient size before cooking, and when drained and dished up pour one or two tablespoonfuls of strained cream-sauce over each portion