Cauliflower With Egg Sauce

DIRECTIONS INGREDIENTS FOR 2 FOR 4 FOR 6

1. Break into flowers CAULIFLOWER 1 small (¾ lb.) 1 medium (1½ lbs.) 1 large (2¼ lbs.)

2. Dice leaves and stems to cook with flowerets.

3. Cover and boil mixture 10 minutes, or until tender in boiling WATER 1 cup 2 cups 2½ cups

SALT ½ teasp. 1 teasp. 1½ teasp.

4. Meanwhile, mix in saucepan condensed cream of MUSHROOM SOUP ⅓ cup ¾ cup 1 can

PET MILK ¼ cup ½ cup ¾ cup

SALT few grains ⅛ teasp. ¼ teasp.

PEPPER few grains few grains few grains

WORCESTERSHIRE SAUCE (can omit) ¼ teasp. ½ teasp. ¾ teasp.

5. Fold in diced hard-cooked EGGS 1 2 3

6. Heat and stir over low heat. Do not boil.

7. Drain cauliflower mixture and serve with the hot sauce.