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Show BAKED WHOLE U LdFTX)WEK HY BERTH i - SH iPLEIGH olumbia Unlvi r-it. 1 large head cauliflower (cooked until tender) S tablespoons butter. 3 tablespoons flour 14 teaspoon salt ' teaspoon pepper 2 cups milk, or 1 cup milk and 1 cup water In which cauliflower was cooked Yolk 1 ecz V4 cup grated rheegw Soak the cauliflower, head down In cold w it-r one hour Trim, leaving leav-ing tho tender leaves nearest to the head on. I Cook in boiling water to Which one-half tablespoon of alt Is added, until the end of stalk may be pierced lih a fork- Do not cook too long a time, or the flowerets will break apart. Cook with cover off kettle. I rain. place In baking dish (U possible, pos-sible, one which may go to th table, cover with sauce and cheese, unJ bake 15 minutes in a moderate oven. Serve at once. In making the sauce, melt butter, add flour, salt and penner. and tho milk. Cook until smooth and thickened, thick-ened, then add youlk of egg and checso and remove at once from fire. |