CAULIFLOWER WITH TOMATO SAUCE. Variety can be secured in the preparation of cauliflower by serving it with a tomato sauce. Besides being very palatable, this is an extremely attractive dish because of the contrast in colors. Chicken gravy may be used instead of tomato sauce, and a most delightful dish is the result.

• 1 head cauliflower
• 2 Tb. butter
• 2 Tb. flour
• 1/2 tsp. salt
• Dash of pepper
• 2 c. strained tomato

Soak the cauliflower in cold salted water, and then tie it carefully in a piece of cheesecloth and put it to cook in boiling salted water. Cook until tender, but not so long that it will fall to pieces. Take from the water, remove the cheesecloth carefully, and place the cauliflower in a vegetable dish. While the cauliflower is cooking, prepare the sauce by melting the butter in a double boiler, adding the flour, salt, and pepper, and stirring into this the heated strained tomato made by forcing canned or stewed tomatos through a sieve. Cook until the sauce has thickened and then pour over the cauliflower in the vegetable dish. Serve hot.

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