How to cook vegetables

the celery, cover the pan with its lid, and place it in a hot oven for 15 minutes ; then pour off the fat, add £ pint of brown sauce and a gill of stock. Season the celery with mignonette pepper and salt if found necessary ; cook it gently for about if hours in the oven or on the stove. Dish the celery on oblong slices of fried or toasted bread, pour over the sauce, and serve. Celery Cheese. Arrange 2 or 3 heads of cooked celery, stewed or braised, cut into 3-in. lengths, on a well-buttered baking-dish ; season with salt, pepper, and nutmeg, pour over some Bechamel or other good white sauce. Sprinkle over plentifully with Parmesan and Cheddar cheese (half and half). Bake in a brisk oven till the top is nicely browned. Celery Croquettes. Trim, wash, and cut into short pieces 2 or 3 heads of celery, according to size. Blanch them in salted water and drain, then cook till tender in well-seasoned stock. Drain the cooked celery and chop it rather finely. Melt 1 oz. of butter in a stew-pan, add a chopped shallot, and fry a little ; stir in an ounce of flour, blend these together, and gradually add a gill of milk. Stir till it boils, and put in the chopped celery. Season with salt and pepper, and cook for 15 minutes, adding at the last 2 yolks of eggs. Spread the mixture on a dish, and let it get cold. Make up into croquettes, cork or ball shapes, egg and crumb them, and fry in hot fat to a golden colour. Drain them on a cloth or paper and dish up. Celery Pie. Trim, wash, cut into 2-in. pieces, and boil in salted water for 20 minutes two heads of celery. Drain, and put the pieces in a stew-pan with \ pint of milk. x oz. of butter, and season with salt and pepper and a grate of nutmeg. Simmer gently till the celery is quite tender. Set it aside to cool. Mix half a gill of cream with a well-beaten egg, and add to the celery. Butter a pie-dish, coat it with panurette or breadcrumbs, and put in the stewed celery with alternate layers of thinly-cut rashers of bacon and the prepared sauce. Cover the whole with a layer of mashed potatoes. Put a few bits of butter over the top, and bake in a sharp oven to brown the top, and serve. Celery Souffles. i lb. of the white part of celery, a small blade of mace, 1 oz. butter, pepper and celery salt, \ oz. grated Parmesan cheese, 1 f gills milk, 3 bay- leaf, 1 slice of onion, 1 oz. flour, 3 eggs. Trim and wash the celery, slice it thinly, blanch in salted water and drain. Put the milk, celery, bay-leaf, mace, and onion in a stew-pan, and boil till tender, remove the mace and bay-leaf, and pass the celery, etc., through a fine sieve. Put a gill of water and the butter in a stew-pan, add a pinch of celery salt, and stir in the flour as soon as the water boils, work it well with a wooden spoon for several minutes over the fire, then put in the celery puree, let it cool a little, add the grated cheese. Stir in gradually the yolks of 2 eggs and 1 whole egg. Whisk up stiffly the whites of 2 eggs, and add carefully to the mixture ; season with a little cayenne or Krona pepper. Three-parts fill some buttered paper or china or souffle cases. Bake in a hot oven for about 20 minutes. Arrange the cases on a hot dish with folded napkin or dish paper, and serve immediately. Celery a la Maftre d 5 Hotel.