No. 118. _Choux-fleurs for Garnitures._

Take four heads of cauliflower, cut each in four pieces, trimming the

stalks to give them a neat appearance; put half a gallon of water into

a stewpan, with two ounces of butter, and a tablespoonful of salt, when

boiling, put in the cauliflowers to simmer about twenty minutes; when

done, let them remain in their stock until wanted.