CAULIFLOWER À GRATIN.
Take a nice head of cauliflower, boil for fifteen minutes, place in a dish that will stand the fire, and pour over it a white sauce made of one spoonful of flour moistened in cold milk, and stirred into a cupful of boiling milk, pepper and salt. Pour over the cauliflower. Grate three ounces of cheese. On the top place little pieces of butter, and cook a light-brown colour.