32. EGG BROCCOLI (_Home Cyclopedia_).--Take half a dozen heads of broccoli, cut off the small shoots or blossoms and lay them aside for frying; trim the stalks short and pare off the rough rind up to the head, wash them well and lay them in salt water for an hour, then put them into plenty of boiling water (salted) and let them boil fast till quite tender. Put two ounces of butter into a saucepan, and stir it over a slow fire till it is melted; then add gradually six or eight well-beaten eggs and stir the mixture until it is thick and smooth. Lay the broccoli in the center of a large dish, pour the egg around it, and, having fried the broccoli blossoms, arrange them in a circle near the edge of the dish. 33. PICKLED (_Mrs. M. P. A. Crozier_).--Break at the natural divisions, steam till tender, and place in a jar of cold vinegar with mustard and red peppers. 34. PICKLED (_Gardener's Text Book_).--Place the heads in a keg, and sprinkle them liberally with salt. Let them remain thus for about a week, when you may turn over them scalding hot vinegar, prepared with one ounce of mace, one ounce of peppercorns, and one ounce of cloves to every gallon. Draw off the vinegar, and return it scalding hot several times until the heads become tender. 35. PICKLED (_Rural New Yorker_).--Break the heads into small sprays, throw them into a kettle of scalding brine; let them come to a boil, and drain carefully, so as not to break them; pack in stone or glass jars, and cover with scalding vinegar seasoned as follows: To one gallon of vinegar allow one cup of white sugar, half an ounce of mace, one ounce of peppercorns, two or three red pepper pods broken into bits, and a tablespoonful each of coriander seed, celery seed, and white mustard. Pour this hot over the cauliflowers and seal at once. Glass jars are the most convenient, as they may be examined frequently to see if their contents are keeping well. If not, repeat the scalding. In all pickles the vinegar should be two inches or more above the vegetables, as it is sure to shrink, and if the vegetables are not thoroughly immersed in vinegar they will not keep. 36. PICKLED (_Home Cyclopedia_).--Choose such as are firm, yet of their full size; cut away all the leaves and pare the stalks; pull away the flowers in bunches, steep in brine two days, then drain them, wipe them dry, and put them in hot pickle, or merely infuse for three days three ounces of curry powder in every quart of vinegar. _Another._ Slice, salt for two or three days, drain, spread upon a dry cloth before the fire twenty-four hours; put in a jar and cover with spiced vinegar.