Cauliflower With Egg Sauce
| DIRECTIONS | INGREDIENTS | FOR 2 | FOR 4 | FOR 6 | ||||
| 1. Break into flowers |  | CAULIFLOWER | | 1 small (¾ lb.) | | 1 medium (1½ lbs.) | | 1 large (2¼ lbs.) |
| 2. Dice leaves and stems to cook with flowerets. | ||||||||
| 3. Cover and boil mixture 10 minutes, or until tender in | | boiling WATER | | 1 cup | | 2 cups | | 2½ cups |
| SALT | ½ teasp. | 1 teasp. | 1½ teasp. | |||||
| 4. Meanwhile, mix in saucepan | | condensed cream of MUSHROOM SOUP | | ⅓ cup | | ¾ cup | | 1 can |
| PET MILK | ¼ cup | ½ cup | ¾ cup | |||||
| SALT | few grains | ⅛ teasp. | ¼ teasp. | |||||
| PEPPER | few grains | few grains | few grains | |||||
| WORCESTERSHIRE SAUCE (can omit) | ¼ teasp. | ½ teasp. | ¾ teasp. | |||||
| 5. Fold in diced | | hard-cooked EGGS | | 1 | | 2 | | 3 |
6. Heat and stir over low heat. Do not boil.
7. Drain cauliflower mixture and serve with the hot sauce.
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