To can the brined cauliflower, remove from the brine and wash in cold running water. Let stand for one hour and then fill into the sterilized jars; fill jars with boiling water; adjust the rubbers and lids and partially seal. Place in a hot-water bath and process for one hour. Remove, seal securely and then cool and store in a cool, dry place.
SALTING CAULIFLOWER
Select the nice heads of cauliflower and remove the outer leaves, and then trim into shape. Now place a layer of salt one inch deep in the bottom of the keg or crock and then place the cauliflower head down and pack well with salt. Do not allow them to touch each other. Have the salt one inch above the cauliflower stalk. Finally cover with a clean cloth and set in a cool place.
SALTED BEANS
Remove the strings from the beans and then place a layer of salt in the crock. Add a layer of beans and then a layer of salt, and repeat until the crock is filled to within two inches of the top. Have the layer on top two inches deep and then add one quart of water to every one-half bushel basket of beans. Cover closely and then store in a cool place. Do not wash the beans.
YORKSHIRE PUDDING
About one-half hour before serving the dinner, pour six tablespoons of fat from the roast beef into a baking pan and grease the pan thoroughly. Set where the pan will heat and then place in a bowl
One and one-quarter cups of milk,
One egg,