3 lbs. broccoli, separated into flowerets
2 lbs. cauliflower, separated into flowerets
Lightly salted boiling water
1 tbsp. hot water
1 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. white pepper
1/3 c. butter, cut in pieces

Cook broccoli and cauliflower separately in 1 inch lightly salted boiling water about 5 minutes until crisp-tender; drain and cool.

In a well greased 1 1/2 quart heatproof bowl arrange flowerets with stems toward center, alternating broccoli and cauliflower, pressing vegetables down as you go until bowl is full. Cover top of bowl with foil. (Can be refrigerated at this point and completed the next day.)

To serve, place covered bowl on a rack over 1 inch boiling water in a large pot. Cover and steam about 15 minutes until vegetables are heated. Remove from pot or oven; discard foil. Cover bowl with serving plate; invert.

Meanwhile bring water, lemon juice, salt and pepper to a boil in a small saucepan. Gradually stir in butter until blended. Pour over unmolded vegetables. Makes 8 servings.