several minutes; then place
top downward in a pan of lukewarm salted water, to drive out any insects
which may be hidden in it; examine carefully for worms just the color of
the stalk; tie in a net (mosquito netting, say) to prevent breaking, or
place the cauliflower on a plate in a steamer, and boil, or steam, as is
most convenient. The time required for cooking will vary from twenty to
forty minutes.

_RECIPES._

(The recipes given are applicable to both broccoli and cauliflower.)

BOILED CAULIFLOWER.--Prepare, divide into neat branches, and tie
securely in a net. Put into boiling milk and water, equal quantities,
and cook until the main stalks are tender. Boil rapidly the first five
minutes, afterward more moderately, to prevent the flower from becoming
done before the stalks. Serve on a hot dish with cream sauce or diluted
lemon juice.

BROWNED CAULIFLOWER.--Beat together two eggs, a little salt, four
tablespoonfuls of sweet cream, and a small quantity of grated bread
crumbs well moistened with a little milk, till of the consistency of
batter. Steam the cauliflower until tender, separate it into small
bunches, dip each top in the mixture, and place in nice order in a
pudding dish; put in the oven and brown.

CAULIFLOWER WITH EGG SAUCE.--Steam the cauliflower until tender,
separate into small portions, dish, and serve with an egg sauce prepared
as directed for parsnips on page 244.

CAULIFLOWER WITH TOMATO SAUCE.--Boil or steam the cauliflower until
tender. In another dish prepare a sauce with a pint of strained stewed
smooth in a little water, and salted to taste. When the cauliflower is
tender, dish, and pour over it the hot tomato sauce. If preferred, a
tablespoonful of thick sweet cream may be added to the sauce before
using.

STEWED CAULIFLOWER.--Boil in as little water as possible, or steam
until tender; separate into small portions, add milk, cream and salt to
taste; stew together for a few minutes, and serve.

SCOLLOPED CAULIFLOWER.--Prepare the cauliflower, and steam or boil
until tender. If boiled, use equal quantities of milk and water.
Separate into bunches of equal size, place in a pudding dish, cover with
a white or cream sauce, sprinkle with grated bread crumbs, and brown in
the oven.

SPINACH.

DESCRIPTION.--This plant is supposed to be a native of western
Arabia. There are several varieties which are prepared and served as
"greens." Spinach is largely composed of water. It is consid