Harper's cook book encyclopædia

with a pint of milk. Let this boil up, then pass the whole through a fine sieve, season with salt, pepper, and a little piece of sugar, and add some butter and very thick cream to the puree. Serve in the middle of a dish, with cutlets, etc., round. Time for young celery, three - quarters of an hour ; if old, one hour and a half. Celery Roots a la Poulette. — Peel and cut lengthwise, like an apple, two bunches of celery roots ; put them in one quart of boiling water for five minutes, drain them, and plunge them in cold water; drain again, put them in a clean saucepan with one quart of good broth ; if none is at hand, half a teaspoonful of beef extract in the same quantity of warm water will replace it. Season with half a teaspoonful of salt, half a saltspoonful of pepper ; if using the beef extract, double the quantity of seasoning. Cover the saucepan tightly and cook for one hour. Drain the celery, reserving the broth ; rinse the saucepan and put in it half a tablespoonful of butter and half a one of flour. Stir and cook four minutes ; don’t brown. Strain the broth, add it slowly to the cooked flour, add half a pint of good cream, always stirring ; add the cooked celery, stir gently, let cook very slowly ten minutes. Beat slightly the yolks of two eggs with three table - spoonfuls of raw cream and half a table-spoonful of butter. Remove the saucepan from the fire, add the eggs, stirring gently, so as not to break the celery. Do not cook any more after the eggs are added ; serve in a silver vegetable dish. This recipe is also very good for large white onions. Celery, Stewed. — Wash four heads of celery, very clean, trim them neatly, cutting off the leaves and tops ; cut them into three-inch lengths and tie them in small bundles, and parboil them in sufficient salt and water to cover them. Drain and stew them, until tender, in some stock. Brown 2 ozs. of butter with a table-spoonful Celery with White Sauce VEGETABLES Cucumbers, Stuffed of flour in a saucepan, dilute it with the stock in which the celery was boiled, lay the celery in it, let it boil for ten minutes more, and serve as hot as possible. Time, three-quarters of an hour. Celery with White Sauce. — Prepare the celery as for stewing ; let it stew in salt and water for ten minutes, then drain it, and just cover it with a little veal broth ; stew it again till tender. As the broth boils away, add a little milk. When the celery is sufficiently cooked, arrange it on a hot dish, thicken the gravy with a little flour and butter, season it lightly with salt and pepper, and pour it over the celery. Time, one hour or more. Corn, Green, Boiled. — Green corn is too often spoiled by being left too long in the water. Very young corn will cook in ten minutes, and any that is not tender in twenty minutes is too hard to be eaten at all. Husk the corn, remove the silk, and cut out all imperfect places. Put the ears into an iron pot, fill it with boiling water, cover the pot closely, and boil fifteen minutes. Corn is very delicious if boiled in the inside husk, removing it before serving. It can be loosened to remove the silk and drawn up again.