Cauliflowers
Choose large fine white cauliflowers. Wash them well, and lay them in a pan of cold water, having divided each cauliflower into quarters. Trim off the outside green leaves. Put on the cauliflowers in boiling water with a little salt in it. It is still better to boil them in milk. Let them cook till tender throughout, flower and stalk. When quite done, put some bits of fresh butter among the flowers, or pour over them drawn butter sauce, made with milk and seasoned with powdered nutmeg or mace. Serve them up hot, and covered.