Cauliflower (Boiled)

Wash in 2 or 3 waters. Cut off the end of stalk and outer leaves, allow to lie in salt and water 5 minutes, plunge into boiling salted water, and boil 15 or 20 minātes; drain and serve hot.

Cauliflower (Fried)

Pick out all the green leaves from a cauliflower, and cut off the stalk close; put it head downward in a saucepan full of boiling salted water; do not overboil it; drain it on a sieve, pick it out into small sprigs, and place in a deep dish with plenty of vinegar, whole pepper, salt, and a few cloves. When it has lain about an hour in this drain it, dip in batter, and fry in hot lard to a golden color.

Cauliflower (Scalloped)

Choose a cauliflower of medium size, boil it 20 minutes; put into a saucepan 1 oz. butter, 1/2 gill milk, and 1 oz. bread crumbs; add cayenne and salt to taste, and stir till the bread has absorbed the milk and butter. Beat an egg and add this to the sauce, but be sure that it does not simmer after the egg has been added. Butter a flat tin dish, take off the fine leaves of the cauliflower and place them all round on it, break up the flower carefully and lay in the center, making it as high as possible; pour the sauce over this, sprinkle a few breadcrumbs on the top, and bake 10 minutes.