r the flowers; or a white sauce may be used,
made as follows: Put butter size of an egg into saucepan, and when it
bubbles stir in a scant half teacup of flour; stir well with an
egg-whisk until cooked; then add two teacups of thin cream, some pepper
and salt. Stir it over the fire until perfectly smooth. Pour the sauce
over the cauliflower and serve. Many let the cauliflower simmer in the
same sauce a few moments before serving.

Cauliflower is delicious served as a garnish around spring chicken, or
with fried sweet-breads, when the white sauce should be poured over
both. In this case it should be made by adding the cream, flour and
seasoning to the little grease (half a teaspoon) that is left after
frying the chickens or sweet-breads.

5. BAKED (_Buckeye Cook Book_).--Prepare as for boiling, and
parboil five minutes; cut into pieces and put into a pie dish; add a
little milk, season with salt, pepper and butter; cover with dry, grated
cheese, and bake.

6. STEAMED (_Mrs. M. P. A. Crozier_).--Lay the nicely prepared
cauliflower head in the deep dish from which it is to be served at
table, sprinkle salt over it, place it in the steamer, cover closely,
and steam till tender. Remove to the table, and pour over it rich, sweet
cream, slightly salted and heated.

7. STEWED (_Gardener's Chronicle_).--Cut up your cauliflower
into sprigs of convenient size to serve with a tablespoon, and throw
them into cold water an hour before cooking. To stew them, have a stout,
iron stewpan, white-enamelled inside--an ordinary tin saucepan or boiler
will hardly do. Put a large lump of butter into your stewpan as you set
it over a gentle fire; instead of butter you may use the fat taken from
the top of cold roast meat gravy--that of beef or veal is preferable to
that of mutton. As the grease melts, stir into it an onion chopped very
fine, and a little flour and water; continue stirring until the whole is
nicely browned; then put in your sprigged cauliflower, adding only just
enough water or broth to cook it; season lightly with pepper and salt,
and a very light dust of grated nutmeg, if not disapproved; let it stew
gently till perfectly tender; when done the gravy should be so reduced
as to be no more in quantity than is wanted to serve as sauce with the
vegetable; for this reason the salt must be used with great moderation,
otherwise, by concentration, the gravy would be converted into brine;
transfer the cauliflower from the stewpan to