Select cauliflower with white head and fresh, green leaves Remove leaves, cut off stalk and soak (head down) in cold water. Separate flowerets and cook twenty minutes or until soft in the boiling salted water. Drain and reheat in one and one-half cups of White Sauce, or Cream Sauce. A little grated nutmeg may be added.
With Butter Sauce—Drain and place the hot boiled cauliflower in serving dish and pour over it
With Browned Crumbs—Drain and place the hot boiled cauliflower in serving dish and pour over it
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