e 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.

12. WITH SAUCE (_Home Cyclopedia_).--Boil a large
cauliflower--tied in netting--in hot salted water, from twenty-five to
thirty minutes; drain, serve in a deep dish with the flower upwards, and
pour over it a cup of drawn butter in which has been stirred the juice
of a lemon and a half teaspoonful of French mustard, mixed up well with
the sauce.

13. WITH CURRY SAUCE (_Mrs. Marshall_).--Blanch (see note to
No. 19) and plain boil the cauliflower for fifteen to twenty minutes
till tender, then cut it up into nice long pieces, each sufficient for
one person; place the pieces in a saute pan and pour the curry sauce (as
for curry _a la simla_) over them; let it boil up, and then draw the pan
to the side of the stove and let it stay there for ten or twelve
minutes; dish the pieces up in the form of cutlets, pour the sauce over
them, and garnish round the cauliflower with little bunches of grated
cocoanut which have been warmed between two plates over boiling water.
This is an excellent dish for luncheon or second course, or it may be
served in place of an entree.

14. WITH TOMATO SAUCE (_Good Living_).--Having boiled a
medium-sized cauliflower, very carefully as directed (No. 3) place it on
a round dish, after having thoroughly drained it. Have ready a rich
tomato sauce (No. 40) pour it around (not over) the cauliflower, and
serve as a separate course. This is a very pretty dish.

15. WITH TOMATO SAUCE (_Good Health_).--Boil or steam the
cauliflower until tender. In another dish prepare a sauce by heating a
pint of strained stewed tomatoes to boiling, thickening with a
tablespoon