f pint milk, two or three cauliflowers, two and a
half ounces butter, one and a half ounce flour, sugar, salt.

The cauliflowers are cleaned, and boiled almost ready, taken out and put
on a sieve, and the soup preserved. The butter and flour are baked
together; and with the milk, bouillon, sugar and salt added to the
decoction from the cauliflowers. These are then cut into proper pieces
and put into the soup, which is subjected to a quick boil and then
served with bread dumplings: crumbs of white bread moistened with milk,
melted butter, dotter of eggs, and the whites beaten to a stiff
froth--the mass rolled into balls, and boiled until they float.

30. CAULIFLOWER CREAM SOUP (_Rural New Yorker_).--Boil the
cauliflower in salt water until nearly done. For a small head, bring
another quart of water (or milk and water) to boil, adding half an
onion, or a bit of spice if desired, and thicken it as for drawn butter
sauce, with an ounce of butter and some flour. Boil the cauliflower in
the liquid until soft, then put the whole through a colander; return to
the fire, and add a cup of cream; simmer for five minutes, and serve at
once, with squares of fried bread.

31. BROCCOLI (_American Garden_).--Broccoli is a pleasant
change from cabbage and cauliflower, either as a salad or a side dish.
To dress it, strip off the little branches, till the top one is left,
then with a sharp knife peel off all the hard skin on the stalks and
branchlets and throw them into water. When the water in the stewpan
boils, put in the broccoli and cook till tender, salting in the last
five minutes. Serve with toast dipped in the broccoli water, laying the
stalks over it, and eat with vinegar and melted butter. Or, let it get
cold, cut in small bits, and serve as salad with oil and vinegar, with
lemon juice, garnished with nasturtium buds. Or, serve a large round of
toast, the size of a dinner plate, moistened with broccoli water, salted
and buttered, with nicely poached eggs laid on it, and sprigs of hot
broccoli set thickly between, dusting with fine salt. Cauliflower and
solid white cabbage may be served the same way.

32. EGG BROCCOLI (_Home Cyclopedia_).--Take half a dozen heads
of broccoli, cut off the small shoots or blossoms and lay them aside for
frying; trim the stalks short and pare off the rough rind up to the
head, wash them well and lay them in salt water for an hour, then put
them into plenty of boiling water (salted) and let them bo