Buttered Cauliflower

Remove all the green leaves and place the cauliflower head downward in cold water to which has been added 1 tablespoon of salt to each quart of water. Let soak one-half hour or more to draw out any insects that may have found their way into the flowerets. If the head is to be cooked whole, tie it in a cheese cloth to prevent breaking. Boil in salted water until tender, taking care not to cook longer than necessary. Drain and dress with melted butter.

Cauliflower is more quickly cooked if broken into the flowerets.

Creamed Cauliflower

1 medium sized head of cauliflower 1 cup Sauce for Vegetables.

Prepare and cook the cauliflower the same as for buttered cauliflower. Prepare one cup Sauce for Vegetables, using for the liquid, milk only. Mix the cauliflower with the Sauce for Vegetables. Let cook about five minutes or until the cauliflower is thoroughly seasoned with the Sauce.

Cauliflower Au Gratint

Wash well and soak in water to which has been added a tablespoonful of salt to a quart of water. Cauliflower may be cooked while tied in a cheese cloth or broken into sprays. Cook in boiling, salted water. Drain, place in a baking dish, cover with Thin White Sauce, then sprinkle with bread crumbs and bake until brown.

Creamed Brussels Sprouts

Pick and remove the wilted leaves, and soak in cold water 15 minutes. Cook in boiling salted water about 20 minutes, or until tender. Drain and cover with White Sauce, using 1 cup of the white sauce to each pint of the sprouts.

The brussels sprouts may be served with a butter dressing the same as Buttered Cauliflower.