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Boiled Cauliflower With White Sauce

(Vaughan’s Vegetable Cook Book)

Cut off the stem close to the bottom of the flower and pick off the

outer leaves. Wash well in cold water and let it lie in salt and water

top downward for an hour to remove any insects which may be in the

leaves. Then tie in a cheese cloth or salt bag to prevent its going to

pieces, and put, stem downward, in a kettle of boiling water with a

teaspoonful of salt. Cover and boil till tender, about half an hour.

Lift it out carefully, remove the cloth and arrange, stem downward, in a

round, shallow dish. Pour over it a cream sauce.

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