Handbook of practical cookery

Return them to the sauce-pan, and let them stew slowly for one hour, when the butter, pepper, and salt must be added ; and just before serving stir in the biscuit, which must have been crushed fine with a rolling-pin preparatory to using. NOTE. — Canned tomatoes may be prepared also in this way, except that, having already been cooked in the process of canning, they require only to be drained, made fine, and thoroughly heated. Stewed Celery. — Prepare : one head of celery, two ounces of butter, one ounce of flour, three gills of milk, one half teaspoonful of pepper, one tea-spoonful of salt. "Wash the celery thoroughly, cut it into inch lengths, when it should be put into a sauce-pan, covered with boiling water, and cooked until tender, the length of time for which depends entirely upon the age and quality of the celery. When tender the water must be poured off, the milk and flour mixed together in a bowl, which season with the pepper and salt, and pouring it over the celery, return the sauce-pan to the fire, stirring all until the milk boils, when the butter must be added and the stew served hot. Boiled Beets. — Provide : six medium-sized beets, one half pint of vinegar, one blade of mace, one half tea-spoonful of white pepper-corns, one half tea-spoonful of black pepper-corns, one ounce of butter, one tea-spoonful of salt. The beets must be carefully washed in cold water, taking care not to break off the fine fibrous roots, in order that they may not bleed in boiling and so lose their colour. Put them when washed into a large sauce-pan with plenty of boiling water, and boil them until a skewer or fork will pierce easily to their centres. When tender drain off the boiling water, and taking each beet separately, rub off their skins in a clean dry towel. Take four of the beets and cut them into slices about a quarter of an inch in thickness. Place these slices into a vegetable dish, melt the butter and pour it over them, and sprinkling over also the pepper and salt, they are ready to serve. Meantime, while the beets have been boiling, the vinegar, mace, and pepper-corns must have been put together in a sauce-pan and boiled five minutes. When the remaining two beets have been also sliced and arranged in a vegetable dish, the prepared vinegar should be thrown over them, and the whole put away to become cold before serving. NOTES.— Beets prepared as above with the vinegar will keep for a week if desired. Beets as well as potatoes may be baked in the oven, and will be found very sweet ; but a long time is required to have them become thoroughly baked, the length of which must be determined by testing with a skewer. Macaroni and Cheese. — Three ounces of macaroni, three ounces of grated Parmesan cheese, one half pint of milk, two ounces of butter, one gill of cream, one egg, one teaspoonful of dry mustard, one salt-spoonful of grated nutmeg, one salt-spoonful of salt, one salt-spoonful of pepper. Wash the macaroni in cold water, and removing it from the water, place it in a sauce-pan, cover it with cold water, and let it boil in this for fifteen minutes. At the end of this time drain off the water, cover the macaroni with the milk, and allow all to boil for three quarters of an hour longer. DRESSED CAULIFLOWER — TURNIPS IN WHITE SAUCE. 117