Scalloped Cauliflower

1 medium cauliflower

2 hard-cooked eggs or

4 tablespoons grated cheese

1 1/2 cups medium white sauce Bread-crumbs

Break the cauliflower into flowerets before boiling. Drain. Place a layer of the cooked cauliflower in a greased baking-dish, then a layer of egg slices or of grated cheese, then a layer of white sauce. Repeat until all the cauliflower is used. Put a layer of crumbs over the top and bake in a moderate oven (350°-400° F.) from fifteen to thirty minutes. A bit of cayenne pepper or paprika may be added for additional seasoning.

Creamed Celery

2 cups celery cut into inch long pieces 1/2 cup milk

2 tablespoons flour 2 tablespoons fat Salt and pepper

Wash the stalks clean and cut them into pieces. Place the celery in a stew-pan, cover with boiling water and boil until tender (about half an hour), by which time the water should be reduced to about one-half cup. Make a sauce with the celery water, milk, flour and butter. Add the cooked celery and season with salt and pepper.

Scalloped Celery

Stew celery, as directed in the preceding recipe, using all milk in the sauce instead of part celery water. Turn the creamed celery into a greased ramekin, sprinkle with grated cheese and buttered crumbs and bake in a moderate oven (350°-400° F.) until it is a golden brown (15-30 minutes).


Not every housewife knows celeriac, but it is well worth adding to her list of vegetable acquaintances. It is a variety of celery grown for its turnip-like root instead of for the blanched stalks. The flavor is similar to that of celery.

To prepare celeriac, trim off the tops, wash and pare the bulb, drop it into boiling water and cook about one-half hour, or until tender. Add the salt just before cooking is completed. It may then be prepared in the same way as creamed or scalloped celery, or may be used, cold, in salads.

Boiled Green Corn

To have this vegetable in perfection, the husks should be left on until just before it is to be boiled. Plunge the husked ears into boiling water and cook from seven to twelve minutes, according to the size of the corn. Do not salt the cooking water, as this toughens the corn.

Lay a napkin on the serving-plate. Pile the corn upon this in a pyramid, cover it with the corners of the napkin and send it to the table.

Corn Souffle

1 tablespoon fat 1 tablespoon flour 1/2 cup milk 1 teaspoon salt 1/4 teaspoon paprika


1 boiled pimiento

2 cups corn pulp 2 eggs

Make a white sauce, using the fat, flour, milk and seasoning. Rub the pimiento through a sieve and add it to the sauce. Add the corn to the mixture. Cool slightly, then add the well-beaten egg-yolks and fold in the stiffly beaten egg-whites. Turn into a greased baking-dish, set the dish in a pan of hot water, and bake in a moderate oven (375° F.) until the egg is set, about thirty minutes.