Celery Croquettes

Cut well-cleaned celery in very small pieces, cook until soft in boiling salted water. Drain, mix with a heavy sauce made by melting two tablespoonfuls of butter and stirring into it four tablespoonfuls of flour, one-half cup of the water drained from the celery and one-half cup of cream, one-fourth teaspoonful salt. Cook for ten minutes, stirring, then add a slightly beaten egg. Cook five minutes, mix with the celery, mould, egg and crumb. These are delicious served with the roast or game course.

How To Prepare Mushrooms

Mushrooms contain almost as much nutrition as meat. The simplest way of cooking mushrooms is the best. Sherry and madeira are sometimes used with them for flavoring, but to many their flavor, alone, is far preferable. They decay quickly and should not be used unless fresh. Use silver knife for peeling. Wash them, remove the stem and peel the caps. The stems can be boiled separately and the water used to flavor sauces or soups.

Saute Mushrooms

Cut or break the caps in pieces, put them in a sauce pan or chafing dish with some butter. Let cook in the butter for ten minutes. Season with salt and pepper and a little sherry if you like. Serve on toast.

Creamed Mushrooms

Break the caps in small pieces. Cook with a very little water for five minutes, then add one-half cup of cream that has had a tablespoonful of flour mixed with it, one-fourth teaspoonful of salt and a little pepper, add a tablespoonful of butter. Cook ten minutes. This amount of cream and seasoning for one pound of fresh mushrooms. Serve on toast, or as filling for patty cases, timbale cases or bake ten minutes in ram-quin dishes, covered with buttered crumbs.

Mushrooms A La Poulette

Stew the mushrooms in a little water with a table-spoonful of butter. Season with salt and pepper. When tender add a little chicken stock and cream and the beaten yolks of two eggs. Stir until it thickens. Serve at once.

Broiled Mushrooms

The largest size should be used for broiling. Peel them and remove the stem, brush over with melted butter, broil as you would steak, for about five minutes. Place on buttered toast, season with salt, pepper and butter and a little chopped parsley.

Mushroom Souffle

2 tablespoonfuls butter. 2 tablespoonfuls flour. 1/2 cup mushroom liquor.

1/2 cup cream.

3/4 cup chopped mushrooms

3 eggs.

Salt and pepper.

Melt butter. Stir in it the flour and slowly the mushroom liquor and cream and seasonings. Beat the yolks slightly. Stir into the sauce. Cook for two or three minutes. Add the mushrooms. Remove from the fire. When slightly cool add the stiffly beaten whites. Bake in a buttered baking dish. Set in a pan of hot water for one-half hour. Serve at once.

Cornmeal Souffle

1 cup milk.

1 1/4 cup cornmeal.

2 eggs.

1/4 teaspoonful salt.

Scald the milk. Stir in it the meal. Stir until smooth. Then cook a little. Add the salt and well beaten yolks. Fold in the stiffly beaten whites. Bake for thirty minutes setting in a pan of hot water.