Scalloped Cauliflower.
Small, and therefore cheap, cauliflowers will do for this purpose. Boil them in hot salted water twenty minutes. Drain, cool, and chop. Beat into them a couple of eggs, a spoonful of melted butter, a half cup of milk, and season. Pour into a buttered bake-dish; cover with drawn butter, then with fine crumbs, and bake half an hour.