2. BOILED (_American Agriculturist_).--Boil in water, slightly salted--never with meat. When tender, which will usually be with twenty minutes cooking, take up and drain and cover with drawn butter (white sauce, made with butter, flour and water) and serve hot. They are usually eaten without other addition, but some dress with pepper and vinegar--the same as they do cabbage. 3. BOILED (_Good Living_).--Trim off the outside leaves, leaving one row around the flower. Cut an X in the stalk. Have a large pot of boiling water on the fire. Add enough milk to whiten the water; also one level teaspoonful of salt. The cauliflower should be left in vinegar and water for twenty to thirty minutes before boiling. This system is supposed to draw out any insects that may lurk within. Drain it thoroughly; tie it loosely in a piece of cheese-cloth large enough to cover it entirely. Put it into the boiling water, which must cover it well. Let it boil until quite tender, but be careful that it does not go to pieces. As cauliflowers vary very much in size, only a general idea of the time required can be given. One of ordinary size will take about forty minutes, perhaps more. When cooked lift it out by the cheese-cloth, drain very thoroughly, and set in a round dish. Make a cream sauce (No. 42), pour it over the cauliflower, cover, and let it stand for a few minutes for the sauce to penetrate. Then serve. _Or_, if a handsome specimen successfully boiled, serve it in a round dish with a white sauce (No. 41) served separately in a sauce-boat. Add a squeeze of lemon juice to the sauce before serving. Small cauliflowers will not require more than thirty minutes to boil. 4. BOILED (_Buckeye Cook Book_).--To each two quarts of water allow a heaping teaspoon of salt; choose close and white cauliflower; trim off decayed outside leaves, and cut stock off flat at bottom. Open flower a little in places to remove insects, which are generally found around the stalk, and let cauliflowers lie with head downward in salt and water for two hours previous to dressing them, which will effectually draw out all vermin. Then put in boiling water, adding salt in above proportion, and boil briskly for fifteen or twenty minutes over a good fire, keeping saucepan uncovered. Water should be well skimmed, and when cauliflowers are tender, take up, drain, and if large enough, place upright in a dish; serve with plain melted butter, a little of which may be poured over the flowers; or a white sauce may be used, made as follows: Put butter size of an egg into saucepan, and when it bubbles stir in a scant half teacup of flour; stir well with an egg-whisk until cooked; then add two teacups of thin cream, some pepper and salt. Stir it over the fire until perfectly smooth. Pour the sauce over the cauliflower and serve. Many let the cauliflower simmer in the same sauce a few moments before serving.