Boiled Cauliflower.
1 cauliflower of medium size.
2 tablespoonfuls of salt.
1/2 pint of cream or Béchamel sauce.
Remove the leaves from the cauliflower, and place it head downward in a pan of cold water, to which add one tablespoonful of salt. Let it stand in a cold place an hour or more. Have about three quarts of boiling water in a stewpan and put the cauliflower into it head down. Cover, and cook gently for thirty minutes. At the end of this time drain the cauliflower and put it in a deep dish. Dredge lightly with salt, and pour the sauce over it.