How to cook vegetables

2 heads of celery, salad dressing (2 parts of oil to 1 of vinegar, salt and pepper), 18 to 20 walnuts, 1 tablespoonful cream and mayonnaise dressing, paprika pepper. Trim, wash, and clean the celery, cut them into 2-in. slices, and shred these finely, or if preferred cut them into dice shapes. Put the cut celery in a basin or bowl, and pour over enough salad dressing to well season the same. Cover over and let stand for i to 2 hours. Shell and skin the walnuts, cut them into shreds or julienne strips. Now add the cream and mayonnaise dressing to the celery, mix the walnuts carefully with this, and dress neatly in a salad bowl. Sprinkle a little paprika over the surface, garnish to taste, and serve. Celeriac. This vegetable is also known as celery knobs, celery roots or celery rave ; it does not resemble in shape other varieties ; it has a similar flavour to celery. It is frequently used for salad seasoned with lemon juice or mayonnaise sauce. To cook celeriac proceed as follows : Wash and scrub the vegetable, then peel and divide in pieces about £ in. thick, and about 2 in. in diameter. Place it in a saucepan with enough seasoned white stock to cover, also a bouquet-garni and 2 small peeled onions. When cooked, drain, and dish up neatly in a vegetable dish. Strain and reduce the stock with a little cream. Pour this sauce over the celeriac. It can also, if liked, be served with demi-glace or Espagnole sauce. Celeriac fried with Oysters. 2 celeriac, 6 or 8 large sauce oysters, i small French dinner roll, 2 egg yolks, 1 teaspoonful anchovy essence, 1 teaspoonful chopped parsley, frying batter and clarified butter and oil for frying, fried parsley for garnish, seasoning. Wash and peel the celeriac, then cut into slices about i in. thick. Blanch them in salted water, and cook in white stock or seasoned water till nearly tender. When done drain them on a cloth and let get cold. Beard the oysters and chop them finely, put them into a basin with the oyster liquor. Soak the crumby part of the French roll in a little milk ; CEPES. when soft, squeeze out the moisture and, mix with the oysters, adding also the eggs, anchovy, and chopped parsley ; season to taste, and mix well. Spread the mixture between each two layers of celeriac, and sandwich them together. Dip each into a light frying batter, and fry in deep oil and clarified butter till of a nice golden brown. Take up, drain well, and dish up ; garnish with fried parsley, and serve hot. CEPES. Cepes, or ceps, are a kind of edible mushroom of a yellowish colour. They are chiefly cultivated in the district of Bordeaux, France, and are imported to this country in a preserved state, generally in oil ( a I’huile), or in water (au naturel). Cepes have a most agreeable and nutty flavour, and make an excellent vegetable, side dish, or after-dinner savoury. There are several pernicious species of this fungus, which are also of a yellow or white colour, but on being cut and exposed to the air, they become in a few seconds intensely blue. This distinction between them and the eatable kind is so great that a little care will prevent mistakes being made. Cepes are usually imported to this country, preserved in brine or sweet oil, either in tins or bottles. Cepes a la Provencale.