The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Cauliflower

Soak the whole head in a large bowl of salted water for one-half hour or more. If insects are in it this will cause them to crawl out. Bring it to a boil in four quarts of boiling salted water and cook it in a hay-box from one and one-quarter to four hours. If much overcooked it will be difficult to remove the head whole. Take it out with a skimmer and serve it on a platter, pouring over it one cupful of [White Sauce]. A large head will require more sauce.

Cauliflower à la Hollandaise is prepared in the same way, substituting [Hollandaise Sauce] for White Sauce.

Cauliflower au Gratin is prepared by removing the cooked head to a baking dish, covering it with [buttered crumbs] and baking it until the crumbs are brown, or by covering it with grated cheese before the crumbs are added.