Cauliflower au four.—Break up the cold cauliflower
into little sprays, and arrange them neatly in a well-
buttered dish; beat up together half a gill of dissolved
butter, three-quarters of a gill of new milk or cream,
and a teacupful of freshly grated and sieved white
breadcrumbs, season with pepper and salt, add in a
well-beaten whole egg, pour this all over the cauli-
flower, being careful to have it well covered, and
bake till nicely browned. A more savoury version
of this is—