WHEN cleaned and washed, drop them into boiling water, into which you have put salt and a teaspoonful of flour, or a slice of bread ; boil till tender; take off, drain and dish them; serve with a sauce spread over and made with melted butter, salt, pepper, grated nut- meg, chopped parsley and vinegar.
Another way is to make a white sauce (see SAUCES) and when the cauliflowers are dished as above, turn the white sauce over, and serve warm. They may also be served in the same way with a milk, cream, or tomato sauce, or with brown butter.
It is a very good plan to loosen the leaves of a head of cauliflower and let lie, the top downward, in a pan of cold salt water, to remove any insects that might be hidden between them.
BOIL the cauliflower till about half done. Mix two tablespoonfuls of flour with two yolks of eggs, then add water enough to make a rather thin paste ; add salt to taste ; the two whites are beaten till stiff, and then mixed with the yolks, flour and water. Dip each branch of the cauliflower into the mixture, and fry them in hot fat. When done, take them off with a skimmer, turn into a colander, dust salt all over and serve warm. Asparagus, celery, egg-plant, oyster plant are all fine when fried in this manner,
GREAT care is requisite in cleaning a cabbage for boiling, as it fre- quently harbors numerous insects. The large drumhead cabbage re- quires an hour to boil; the green savory cabbage will boil in twenty minutes. Add considerable salt to the water when boiling. Do not let a cabbage boil too long by a long boiling it becomes watery. Re- move it from the water into a colander to drain and serve with drawn butter, or butter poured over it.
Red cabbage is used for slaw, as is also the white winter cabbage. For directions to prepare these varieties, see articles SLAW and SOUR-
CABBAGE WITH CREAM.
REMOVE the outer leaves from a solid, small-sized head of cabbage, and cut the remainder as fine as for slaw. Have on the fire a spider