The cauliflower is cut into pieces, boiled slightly in salted water, taken out of the soup and put on a colander to drain. The butter and flour are baked together and thinned with the cream, and about the quantity of the soup above stated. The cauliflower is put into this sauce and again brought to a boil, whereupon it is served warm. 9. ESCALLOPED (_Rural New Yorker_).--Place a layer of the parboiled flowerets in a pudding dish, and cover them with cream sauce enough to moisten, with the addition of a little grated cheese, usually Parmesian; this is to be followed by another layer of this vegetable, and the whole covered with bread crumbs dotted with bits of butter. 10. ESCALLOPED (_Buckeye Cook Book_).--Boil till tender, drain well, and cut in small pieces; put in layers, with fine chopped egg, and this dressing: Half pint milk, thickened over boiling water, with two tablespoons flour and seasoned with two teaspoons salt, one of white pepper and two tablespoons butter; put grated bread over the top; dot it with small bits of butter and place it in the oven to heat thoroughly and brown. Serve in same dish in which it was baked. This is a good way to use common heads. A nicer way is to boil them, then place them whole in a buttered dish with stems down. Make sauce with a cup of bread crumbs beaten to froth with two tablespoons melted butter and three of cream or milk, one well-beaten egg, and salt and pepper to taste. Pour this over the cauliflower, cover dish tightly, and bake six minutes in a quick oven, browning them nicely. Serve as above. 11. WITH STUFFING (_Home Cyclopedia_).--Take a saucepan, the exact size of the dish intended to be used. Cleanse a large, firm, white cauliflower, and cut into sprigs, throw those into boiling salt water for two minutes; then take them out, drain, and pack them tightly with the heads downward, in the saucepan, the bottom of which must have been previously covered with thin slices of bacon; fill up the vacant spaces with a stuffing made of three tablespoonfuls of finely minced veal, the same of beef suet, four tablespoonfuls of bread crumbs, a little pepper and salt, a teaspoonful of chopped parsley, a teaspoonful of minced chives and a dozen small mushrooms, chopped fine. Strew these ingredients over the cauliflowers in alternate layers and pour over them three well-beaten eggs. When these are well soaked add sufficient nicely-flavored stock to cover the whole; simmer gently till the cauliflowers are tender, and the sauce very much reduced; then turn the contents of the saucepan upside down on a hot dish, and the cauliflowers will be found standing in a savory mixture.