Cauliflower Lettuce Salad dressing

Prepare a head of cauliflower for cooking according to the directions given in Vegetables, Part 1. Cook in boiling salted water until tender, but quite firm. Drain and cool. Arrange the flowerets on a salad plate garnished with lettuce and serve with French dressing or any other desired salad dressing.

Cauliflower-And-Tomato Salad (Serves Six)

3 tomatoes Lettuce 6 cauliflower flowerets
Dressing

Select firm, ripe, medium-sized tomatoes.
Place them in boiling water to scald them, and then dip them quickly into cold water and remove the skins. Cut out the stem ends and slice each tomato half way between the stem and blossom ends.
Place each half tomato on a salad plate garnished with a lettuce leaf, stick a stem of the cauliflower into the center, and serve with boiled salad dressing or mayonnaise.