The Apsley cookery book

Two heads of Celery. Two tablespoonfuls of Cream. Three slices of buttered Toast. One teaspoonful of Mace, Pepper, and Lemon rind, mixed. Prepare the celery and cook it until tender, in a little milk ; then drain well, and cut it into pieces of one inch ; put the cream into a very clean saucepan with the seasoning, then add the celery, and make it very hot (but do not let it boil). Cut the toast into diamonds, or squares, and spread the mixture on it ; serve very hot. 162. Cucumber (Stewed). Ingredients . Two or three fresh Cucumbers. I One tablespoonful of Cream. One ounce of Butter. | Two tablespoonfuls of Milk. One ounce of Flour. Peel the cucumbers, cut them into quarters lengthways, remove the seeds (unless very young ones), wash them, and then throw them into boiling water for fifteen minutes. Take them out carefully with a slice, and let them drain. Make a sauce as follows : Melt the butter, add the flour, and stir well, pour the milk on, and let it boil for five minutes, then add the cream. Put the cucumber in this sauce, make it very hot, and serve. Instead of flour and butter use white roux for thickening if preferred. 163. Endive (Dressed). Ingredients. Two heads of Endive. I Pepper. One ounce of Butter. | Croutons. Wash the endive very well and throw it into fast boiling water, let it boil for ten minutes, and then change the water. It should boil for another twenty minutes, and the flavour would be improved if the water were changed again during that time ; this takes off' the bitterness. Drain it very dry and chop it. Season it with pepper, add the butter, and toss it in a stewpan until it is quite hot. Serve with croutons. 164. Leeks (Boiled). Ingredients. Young Leeks. | A dessertspoonful of vinegar. Leeks should be very young if served alone. Trim off the outer leaves and green ends, and cut into six-inch lengths. Wash them well in two or three waters. Tie them in bundles, and put them in boiling water with a dessertspoonful of vinegar. Let them boil until quite tender, which will be in about three-quarters of an hour. Drain them well, and serve on hot toast, and pour savoury white sauce over them. (See “ Savoury White Sauce.”) 165. Lettuce (Dressed). Ingredients . Four cabbage Lettuces. I One ounce of Butter. A little Lemon- juice. | Pepper. Trim off the outer leaves of the lettuces, and do not use the stalks, as they are bitter. Wash them very carefully, and boil them in plenty of salted water until they are tender, which will be in half an hour, or less. Drain them as dry as possible, and chop them. Add the butter, and season with pepper and a squeeze of lemon-juice. Toss them in a stewpan until they are quite hot, and serve with croutons. 166. Lettuce (Stewed). Ingredients . Six or eight Lettuces. I One tablespoonful of Lemon- One ounce of Butter. j juice. Pepper to taste. Trim away all the outer leaves and stalks of the lettuces, wash the hearts carefully, and boil them in plenty of water for twenty minutes or half an hour ; drain, and press them well. Turn on to the chopping board and chop lightly ; put into a clean saucepan with the butter and lemon-juice. Make very hot, and serve with fried potatoes round the dish. 167. Onions (Baked). Ingredients . Six or eight even-sized Spanish Onions. Two ounces of Butter.