Soak cauliflower, head down, in cold water with vinegar for about half hour to draw out any insects. Drain well before cooking. Place in boiling water and cook for 5 minutes. Drain. Cover with fresh boiling water and cook about 25 minutes until tender. Salt during cooking. Do not over-cook. When done, lift out carefully and cover with bread crumbs browned in the melted butter. Chop eggs and sprinkle over cauliflower with parsley and nutmeg.
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