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(Vegetables) - (The International Jewish Cook Book)

Boil and drain off the water, grease a baking-dish, line with a layer of
cauliflower, add a layer of toasted bread crumbs, another of cauliflower
and so on alternately, letting the top layer be of bread crumbs. Over
all pour one cup of boiling milk, dot the top with butter and bake in a
moderate oven for twenty minutes.

Other Recipes

Escalloped Cauliflower

Cut a cauliflower into flowerettes, cover with boiling water into a

saucepan and cook until tender, let them drain in a colander while the

sauce is being prepared. Make the usual cream sauce, enough to cover the

cauliflower. When the sauce is done add two heaping tablespoonfuls of

American Edam or grated Parmesan cheese, put the flowerettes into a

baking dish, pour the sauce over them, sprinkle the top with a little of

the cheese, and stand the dish in the oven for a few minutes to brown.

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