flower in salt water, separate into small pieces, and put in a
baking dish, make a cream sauce and pour over it. Cover the mixture with
bread crumbs, dot with butter and bake a light brown.

BOILED CAULIFLOWER WITH WHITE SAUCE.

Cut off the stem close to the bottom of the flower and pick off the
outer leaves. Wash well in cold water and let it lie in salt and water
top downward for an hour to remove any insects which may be in the
leaves. Then tie in a cheese cloth or salt bag to prevent its going to
pieces, and put, stem downward, in a kettle of boiling water with a
teaspoonful of salt. Cover and boil till tender, about half an hour.
Lift it out carefully, remove the cloth and arrange, stem downward, in a
round, shallow dish. Pour over it a cream sauce.

FRIED CAULIFLOWER.

Take cauliflower cooked the day before, divide into small tufts, dip in
egg and roll in cracker or bread crumbs, or make a batter in the
proportion of one egg, two tablespoonfuls of milk and one tablespoonful
of flour. Beat the eggs very light before adding to the milk and flour,
and into this dip the cauliflower. Have the butter boiling hot in the
frying pan, put in the cauliflower and fry a light brown, garnish with
parsley.

PICKLED CAULIFLOWER.

Boil the cauliflower not too soft and break up into small tufts. Drain
and put into bottles with horse-radish, tarragon, bay leaves and grains
of black pepper. Pour over good cider vinegar and cork the bottle
tightly.

CAULIFLOWER SALAD.

This salad is what Mrs. Rorer terms delicious served with her favorite
French dressing. Take a head of cauliflower and boil in a piece of fine
cheesecloth. Remove from the cloth, drain and sprinkle over it two
tablespoons of lemon juice or vinegar and stand aside to cool. At
serving time break the head apart into flowerets, arrange them neatly on
a dish; sprinkle over a little chopped parsley or the wild sorrel; cover
with French dressing made as follows; put a half-teaspoon of salt and as
much white pepper into a bowl; add gradually six tablespoons of olive
oil. Rub until the salt is dissolved, and then add one tablespoon of
vinegar or lemon juice. Beat well for a moment and it is ready to use.
It is much better if used at once.

CAULIFLOWER SOUP.

Boil a head of cauliflower in water, or if convenient in soup stock or
chicken broth. If water is used add an onion. Lift out the cauliflower,
lay aside one half-pint of tufts. Mash the rest through a