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.
Cauliflower au Gratin.
3 gills of cold boiled cauliflower.
1/2 pint of cream sauce.
1/2 teaspoonful of salt.
1/8 teaspoonful of pepper.
1 teaspoonful of butter.
1 gill of grated bread crumbs.
With a fork, break the cauliflower into small pieces; then sprinkle the salt and pepper over it. Put a layer of sauce in a small escalop dish, next a layer of cauliflower, then a second layer of sauce, then cauliflower, and finish with sauce. Cover this with the bread crumbs and dot with the butter. Bake in a moderately hot oven for twenty minutes.