Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

To Cook Cauliflower.

If the cauliflower is large, divide in three, if small, in two pieces; tie up in a cloth, and put in boiling water with a little salt, and cook not more than twenty minutes. Eat with melted butter, pepper and salt, or nice drawn butter.

(Asparagus may be cooked in the same way, and eaten with similar dressing. Both cauliflower and asparagus may be spoiled with too much cooking. Care should be taken to drain the water from both as soon as they are done.)