preserved on the stalks till wanted.

BOILED CAULIFLOWERS.

[Illustration: BOILED CAULIFLOWER.]

[Illustration: CAULIFLOWER.]

1104. INGREDIENTS.--To each 1/2 gallon of water allow 1 heaped
tablespoonful of salt.

_Mode_.--Choose cauliflowers that are close and white; trim off the
decayed outside leaves, and cut the stalk off flat at the bottom. Open
the flower a little in places to remove the insects, which generally are
found about the stalk, and let the cauliflowers lie in salt and water
for an hour previous to dressing them, with their heads downwards: this
will effectually draw out all the vermin. Then put them into
fast-boiling water, with the addition of salt in the above proportion,
and let them boil briskly over a good fire, keeping the saucepan
uncovered. The water should be well skimmed; and, when the cauliflowers
are tender, take them up with a slice; let them drain, and, if large
enough, place them upright in the dish. Serve with plain melted butter,
a little of which may be poured over the flower.

_Time_.--Small cauliflower, 12 to 15 minutes, large one, 20 to 25
minutes, after the water boils.

_Average cost_, for large cauliflowers, 6d. each.

_Sufficient_.--Allow 1 large cauliflower for 3 persons.

_Seasonable_ from the beginning of June to the end of September.

CAULIFLOWERS A LA SAUCE BLANCHE.

(Entremets, or Side-dish, to be served with the Second Course.)

1105. INGREDIENTS.--3 cauliflowers, 1/2 pint of sauce blanche, or French
melted butter, No. 378; 3 oz. of butter; salt and water.

_Mode_.--Cleanse the cauliflowers as in the preceding recipe, and cut
the stalks off flat at the bottom; boil them until tender in salt and
water, to which the above proportion of butter has been added, and be
careful to take them up the moment they are done, or they will break,
and the appearance of the dish will be spoiled. Drain them well, and
dish them in the shape of a large cauliflower. Have ready 1/2 pint of
sauce, made by recipe No. 378, pour it over the flowers, and serve hot
and quickly.

_Time_.--Small cauliflowers, 12 to 15 minutes, large ones, 20 to 25
minutes, after the water boils.

_Average cost_,--large cauliflowers, in full season, 6d. each.

_Sufficient_,--1 large cauliflower for 3 or 4 persons.

_Seasonable_ from the beginning of June to the end of September.

CAULIFLOWER AND BROCOLI.--These are only forms of the wild
Cabbage in its cultivated state. They are both w