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Mashed Cauliflowers

After boiling two cauliflowers cut the heads up into small branches. Put one teaspoonful of chopped onion into a saucepan with a small piece of butter and place the pan on a slow fire for about fifteen minutes; then throw in the cauliflowers and beat well with a wooden spoon; put in ten or a dozen tablespoonfuls of good white broth and one tablespoonful of flour and boil for fifteen or twenty minutes longer, adding one teaspoonful of sugar and one-half teaspoonful of salt. Pass the mixture through a sieve into another stewpan, add about a gill of cream or milk, and serve. If it is too thick add more milk.