2. BOILED (_American Agriculturist_).--Boil in water, slightly
salted--never with meat. When tender, which will usually be with twenty
minutes cooking, take up and drain and cover with drawn butter (white
sauce, made with butter, flour and water) and serve hot. They are
usually eaten without other addition, but some dress with pepper and
vinegar--the same as they do cabbage.

3. BOILED (_Good Living_).--Trim off the outside leaves,
leaving one row around the flower. Cut an X in the stalk. Have a large
pot of boiling water on the fire. Add enough milk to whiten the water;
also one level teaspoonful of salt. The cauliflower should be left in
vinegar and water for twenty to thirty minutes before boiling. This
system is supposed to draw out any insects that may lurk within. Drain
it thoroughly; tie it loosely in a piece of cheese-cloth large enough to
cover it entirely. Put it into the boiling water, which must cover it
well. Let it boil until quite tender, but be careful that it does not go
to pieces. As cauliflowers vary very much in size, only a general idea
of the time required can be given. One of ordinary size will take about
forty minutes, perhaps more. When cooked lift it out by the
cheese-cloth, drain very thoroughly, and set in a round dish. Make a
cream sauce (No. 42), pour it over the cauliflower, cover, and let it
stand for a few minutes for the sauce to penetrate. Then serve. _Or_, if
a handsome specimen successfully boiled, serve it in a round dish with a
white sauce (No. 41) served separately in a sauce-boat. Add a squeeze of
lemon juice to the sauce before serving. Small cauliflowers will not
require more than thirty minutes to boil.

4. BOILED (_Buckeye Cook Book_).--To each two quarts of water
allow a heaping teaspoon of salt; choose close and white cauliflower;
trim off decayed outside leaves, and cut stock off flat at bottom. Open
flower a little in places to remove insects, which are generally found
around the stalk, and let cauliflowers lie with head downward in salt
and water for two hours previous to dressing them, which will
effectually draw out all vermin. Then put in boiling water, adding salt
in above proportion, and boil briskly for fifteen or twenty minutes over
a good fire, keeping saucepan uncovered. Water should be well skimmed,
and when cauliflowers are tender, take up, drain, and if large enough,
place upright in a dish; serve with plain melted butter, a little of
which may be poured ove