es are boiled thick and the egg dotters and cheese mixed with
it. The cauliflowers are cut to pieces and put in layers with sauce
between, on a dish or silver saucepan, are sprinkled with grated bread
and cheese, put fifteen minutes into a hot oven to be browned with a
salamander. Serve as an independent dish.

In place of "white sauce" butter and flour may be baked together and
thinned with sweet milk.

21. CAULIFLOWER AU NATUREL (_Mr. J. S. Soyer_).--The stem of
the white, solid cauliflower heads is cut off an inch from the head,
and with a penknife is cleaned of the hard outer membrane, taking care
to preserve the head as whole as possible; the head is then well rinsed
in cold water, to which is added some vinegar to drive out larvae and the
like; it is then boiled in salt water until it is tender, when it is
taken up to drain off on a sieve or colander. It is to be served high on
a napkin, with melted butter, common sauce for vegetables, Dutch sauce,
_veloute_ or _maitre d'hotel_ sauce.

N. B.--For cauliflowers, and vegetables generally, the sauce
ought to be rather thick, as it is impossible to have the
vegetables run perfectly dry when they are to be served warm.

22. A LA FRANCAISE (_Home Cyclopedia_).--After trimming
properly, cut the cauliflower into quarters, and put into a stewpan and
boil until tender; drain and arrange it neatly on a dish. Pour over it
melted butter.

23. A LA LOUIS XIV (_Mr. S. J. Soyer_).--Cauliflower, new-made
butter, grated nutmeg, bouillon.

The cauliflower is to be repeatedly washed in lukewarm water, boiled
with bouillon and a little nutmeg, drained and then shaken with butter
over a fire. To be served as soon as the butter is melted.

24. A LA VARENNE (_Mrs. Marshall_).--Trim a cauliflower, and
place it in salt and water for about one hour; then put it into cold
water with a pinch of salt; bring to the boil, and then rinse the
cauliflower and put it again into boiling water which is seasoned with
salt, to cook till tender. When cooked, cut it in pieces and dish up in
a coil; pour parsley sauce over, and garnish it round with braised
carrots or a macedoine of vegetables, and place the cut up stalks of
cauliflower in the centre. Serve for a luncheon or second course dish.

25. EN MAYONNAISE (_Mr. S. J. Soyer_).--Two heads of
cauliflower, salt, pepper, sweet oil, estragon, chopped parsley,
vinegar, oil-sauce.

The cauliflowers are to be plucked apart and the stem