⅛ lb. of fresh butter 2 tbsps. of flour ¾ pt. of cauliflower liquor ¼ pt. of sweet cream 2–3 yolks of eggs A little nutmeg Preparation: Pick off the outer leaves and put the head of cauliflower, the top downward, in cold water for 15 minutes to remove the insects that might be on it. The salt water is brought to boil and the cauliflower boiled in it a half hour. For the dressing stew the butter and flour, add the cauliflower liquor and cream, and boil, stirring constantly. Add the yolks of eggs and do not boil any more. The cauliflower is carefully placed on a platter or into a vegetable dish so it does not fall apart and the dressing is poured over, then the nutmeg is strewn over it. No. 10—CAULIFLOWER WITH BUTTER SAUCE. Quantity for 6 Persons. 1 head of cauliflower, 2 lbs. 4 qts. of water 2 tbsps. of salt ¼ lb. of butter Preparation: The cauliflower is prepared and cooked the same as given under No. 9. It is carefully placed in a dish, and the hot browned butter poured over. No. 11—CAULIFLOWER WITH CRAB OR LOBSTER DRESSING. Quantity for 6 Persons. 1 head of cauliflower, 2 lbs. 4 qts. of water 2 tbsps. of salt Crab dressing Preparation: The preparation of cauliflower is the same as given under No. 9. Make a dressing as described under No. 19, in Gravies or Dressings and pour it over the head of cauliflower. No. 12—SCALLOPED CAULIFLOWER AU GRATIN. Quantity for 6 Persons. 1 head of cauliflower, 2 lbs. 2 tbsps. of salt 4 qts. of water For the Dressing. ⅛ lb. of butter 2½ tbsps. of flour 1 pt. sweet or sour cream 1 pinch of salt 1 tbsp. of Parmesan cheese 1 tbsp. of lemon juice 2 tbsps. of fine roll crumbs 1 tbsp. of butter Preparation: The cauliflower is cleaned and put in water ¼ hour, then boiled in salt water ½ hour until almost tender, placed into a buttered dish until the dressing is made. The butter is melted, flour stirred in, and cooled 1 minute. Add the sweet cream, boil, season with cheese, lemon juice and salt to taste. This dressing is poured over the cauliflower, roll crumbs strewn on and a little butter dripped over it; then baked in oven 20 to 30 minutes until it is a nice yellow color. No. 13—ARTICHOKES WITH BUTTER. Quantity for 6 Persons. 3 large or 6 small artichokes 4 qts. of water 1 tbsp. of vinegar ¼ lb. of fresh butter 3 tbsps. of salt Preparation: With a sharp knife cut off the points of the artichokes about 1½ inches, then boil them tender in salt water and vinegar. Serve them on a dish, cream the butter and serve with the artichokes or brown it and pour it over. No. 14—STEWED ARTICHOKES. Quantity for 6 Persons. 3 large artichokes or 6 small ones 4 qts. of water 3 tbsps. of salt 2 tbsps. of vinegar ¼ lb. of butter 2½ tbsps. of flour ¾ pt. strong bouillon 1 tsp. of meat extract ½ wineglass Madeira or red wine 2 tbsps. of grated Parmesan cheese 4 tbsps. of champignons Salt to taste 1 pinch of pepper