Cauliflower au Gratin.
Wash the cauliflower, cut off green leaves and stalks, and divide into neat bunches. Boil in hot water, salted, until tender. Drain well; dip each piece in melted butter, and strew thickly with fine, dry crumbs, mixed with pepper and salt. Arrange flower end uppermost, in a pudding-dish, and brown the crumbs upon the upper grating of an oven. Serve in a vegetable dish, and pass a boat of drawn butter with them.