1 tbsp. melted butter
Remove leaves and trim off stalk from the cauliflower. Soak in a solution of 1 tbsp. vinegar, 1 tsp. salt, and 1 quart of cold water for 5 minutes to remove dirt and insects. Cook whole, stem up, in boiling salted water until tender (about 10 minutes). Put cauliflower in a buttered baking dish, pour the white sauce over it, and cover with buttered bread crumbs. Brown in a moderate oven. Serves 6.
Salads
Salads served crisp and cold add zest and variety to any meal. The secret of an attractive salad is to have all of the ingredients thoroughly chilled and drained. In combining them use a fork, mixing carefully so as not to mash the ingredients. Add the dressing just before serving.
TOMATO SALAD
6 tomatoes
1 head of lettuce
Mayonnaise
Select tomatoes of good shape and color. Peel and cut 3 thin slices off the top of each tomato and arrange on lettuce on salad plates. Cover slices and top of tomato with mayonnaise (see [page 14]); sprinkle with paprika.