Remove the green leaves that surround the head or white part, and peel
off the outside skin of the small piece of stalk that is left on. Cut
the cauliflower in four, and lay it for an hour in a pan of cold water.
Then tie it together before it goes into the pot. Put it into boiling
water and simmer it till the stalk is thoroughly tender, keeping it
well covered with water, and carefully removing the scum. It will take
about two hours.
Take it up as soon as it is done; remaining in the water will
discolour it. Drain it well, and send it to table with melted butter.
It will be much whiter if put on in boiling milk and water.
BROCOLI.--Prepare brocoli for boiling in the same manner as
cauliflower, leaving the stalks rather longer, and splitting the head
in half only. Tie it together again, before it goes into the pot. Put
it on in hot water, and let it simmer till the stalk is perfectly
tender.
As soon as it is done take it out of the water and drain it. Send
melted butter to table with it.