until smooth; pass it through a sieve; then add
the rest of the butter, cut in pieces. When the butter is melted, serve
immediately. This makes about one pint of sauce. You may add as a great
improvement a little lemon juice or a few drops of vinegar.

N. B.--If the sauce is to have other ingredients added it is best to
have it very thick to begin with.

42. CREAM SAUCE (_To accompany Nos. 3 and 18_).

1 tablespoon of flour,
1 very large tablespoon of butter,
2 gills of new milk,
1/2 teaspoon of salt,
Pepper to taste.

Put 3/4 of the butter in a sauce pan over the fire. As soon as it melts,
add the flour; stir till blended. Be careful not to let it brown. Add
the boiling milk, by degrees, to the flour and butter, stirring without
ceasing. Boil 3 minutes. Remove from the fire; add salt, white pepper,
and the rest of the butter; stir until the butter melts, and serve
immediately. If it has to be kept, set it over a kettle of boiling
water; leave the spoon in it; and every now and again stir it down or
the top will form a scum. Do not let it boil after the last butter is
added. Cream may be used instead of new milk.

FOOTNOTES:

[E] Chief Cook at the Court of Denmark.

[F] Blanching anything is placing it on the fire in cold water until it
boils, and after straining it off plunging it into cold water for the
purpose of rendering it white.

RECAPITULATION.

The following recapitulation of the more important points connected with
cauliflower culture will serve to fix them in mind:

1. The best localities for cauliflower growing are where the climate is
cool and moist, as near some large body of water.

2. The cauliflower will stand nearly as much dry weather as ordinary
crops while growing, providing it has a cool, moist time in which to
head.

3. The best soil is a sandy loam, though any cool, moist, strong,
fertile soil will answer.

4. While a cool, moist soil is desirable, thorough drainage is quite as
essential as with any other crop.

5. An abundance of strong barn-yard or other manure is necessary, as the
cauliflower is a gross feeder.

6. Deep and frequent tillage, that there may be no check in growth until
the plants are nearly ready to head.

7. Tie or pin the leaves over the heads as soon as they appear, to keep
them blanched and protect them from frost.

8. If any plants have failed to head on the approach of winter, remove
them to a shed or cellar, and they will head there.