a hot dish, and pour the
reduced gravy over it.

Note that by this method nothing is lost. The natural and nutritive
juices of the vegetable, the sugar and albumen, are retained instead of
being drawn out and diluted by boiling in several pints of water, and
consequently wasted and thrown away. Note also that this receipt is
founded (like the directions for many other good dishes) on the
_roux_--flour browned in butter--which is one of the grand elements in
French cookery.

8. STEWED (_Mr. S. J. Soyer_[E]).--Cauliflower butter, salt,
sugar, two and one-third ounces of flour, half a pint of cream,
one-eighth of the soup from the cauliflower.

The cauliflower is cut into pieces, boiled slightly in salted water,
taken out of the soup and put on a colander to drain. The butter and
flour are baked together and thinned with the cream, and about the
quantity of the soup above stated. The cauliflower is put into this
sauce and again brought to a boil, whereupon it is served warm.

9. ESCALLOPED (_Rural New Yorker_).--Place a layer of the
parboiled flowerets in a pudding dish, and cover them with cream sauce
enough to moisten, with the addition of a little grated cheese, usually
Parmesian; this is to be followed by another layer of this vegetable,
and the whole covered with bread crumbs dotted with bits of butter.

10. ESCALLOPED (_Buckeye Cook Book_).--Boil till tender, drain
well, and cut in small pieces; put in layers, with fine chopped egg,
and this dressing: Half pint milk, thickened over boiling water, with
two tablespoons flour and seasoned with two teaspoons salt, one of white
pepper and two tablespoons butter; put grated bread over the top; dot it
with small bits of butter and place it in the oven to heat thoroughly
and brown. Serve in same dish in which it was baked. This is a good way
to use common heads.

A nicer way is to boil them, then place them whole in a buttered dish
with stems down. Make sauce with a cup of bread crumbs beaten to froth
with two tablespoons melted butter and three of cream or milk, one
well-beaten egg, and salt and pepper to taste. Pour this over the
cauliflower, cover dish tightly, and bake six minutes in a quick oven,
browning them nicely. Serve as above.

11. WITH STUFFING (_Home Cyclopedia_).--Take a saucepan, the
exact size of the dish intended to be used. Cleanse a large, firm, white
cauliflower, and cut into sprigs, throw those into boiling salt water
for two minutes; then tak