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Cauliflower Salad

Cut off stalk, trim outer leaves of a large, sound white head of cauliflower; detach bouquets from stalk, plunge in two quarts boiling water with a gill milk and a teaspoon salt and boil twenty-five minutes. Drain on a sieve and let thoroughly cool off. Place bouquets in a bowl, season with four light tablespoons dressing, carefully mix without breaking the pieces and serve.