PICKLED CAULIFLOWER.
Boil the cauliflower not too soft and break up into small tufts. Drain and put into bottles with horse-radish, tarragon, bay leaves and grains of black pepper. Pour over good cider vinegar and cork the bottle tightly.
CAULIFLOWER SALAD.
This salad is what Mrs. Rorer terms delicious served with her favorite French dressing. Take a head of cauliflower and boil in a piece of fine cheesecloth. Remove from the cloth, drain and sprinkle over it two tablespoons of lemon juice or vinegar and stand aside to cool. At serving time break the head apart into flowerets, arrange them neatly on a dish; sprinkle over a little chopped parsley or the wild sorrel; cover with French dressing made as follows; put a half-teaspoon of salt and as much white pepper into a bowl; add gradually six tablespoons of olive oil. Rub until the salt is dissolved, and then add one tablespoon of vinegar or lemon juice. Beat well for a moment and it is ready to use. It is much better if used at once.
CAULIFLOWER SOUP.
Boil a head of cauliflower in water, or if convenient in soup stock or chicken broth. If water is used add an onion. Lift out the cauliflower, lay aside one half-pint of tufts. Mash the rest through a sieve using the water in which it was boiled to press it through. Put one large tablespoonful of butter over the fire in a saucepan and when melted stir in a large tablespoon of flour. Stir this into the puree until of a creamy consistency, add a pint of hot milk, a beaten egg, salt and pepper to taste and a little grated nutmeg if liked. Add the reserved tufts, simmer five minutes and serve.
CAULIFLOWER AND TOMATO SOUFFLE.
Boil cauliflower in salted water until tender, then drain and separate into tufts. Put in a buttered baking dish a layer of tufts, then a layer of tomatoes, salt and pepper the tomatoes. Continue these alternate layers until the dish is full. Make a boiled sauce of two tablespoonfuls of butter, one and one half-tablespoonfuls of flour, one cup of milk, and the yolks of two eggs, lastly add three tablespoonfuls of grated cheese and the beaten whites of the two eggs. Pour into the baking dish and cover all with a layer of bread crumbs dotted with bits of butter. Bake one half hour.
TO CRISP CELERY.
