Celery Stewed With Cream Sauce.'

No. 465. - Prepare the Celery the same as in No. 464, and add Cream sauce in place of Allemande sauce. Instead of lemon juice add a few drops of meat glaze, and then serve.

Celery Sauce

No. 466. - Out the tender part of two heads of Celery in pieces one inch long, or smaller if desired. Put them in a saucepan with enough water to cover them and season with salt. Let them boil until tender and then drain off half of the water. Add a pint of boiling milk and when it all boils add four ounces of butter in which you will mix two spoonfuls of flour, stirring it gently until melted. Season with salt, pepper and nutmeg, letting it boil 10 or 15 minutes.

Celery Fried, Villeroi

No. 467. - When the Celery is trimmed and washed, cut the tender stems in pieces four inches long. Parboil them for five minutes, then immerse them in cold water and drain them on a napkin. Put them in a saucepan with some broth to cover them, and season with salt, pepper and a little sugar. Let them cook slowly until tender, then take them out and drain off the moisture on a napkin. Then dip them in a cool Villeroi sauce, and place them on a pan in a cool place. When the sauce is firm trim them, roll them in fresh bread crumbs, then dip them in beaten eggs and bread them again. Fry them in hot lard and serve them on a napkin, with fried parsley to garnish.

Celery With Parmesan Cheese

No. 468. - Prepare the Celery the same as in No. 464. Add to the Allemande sauce some fine grated Parmesan cheese. Put the Celery in a buttered baking dish or in shells. Sprinkle the top with bread crumbs and grated cheese, and add a small piece of butter on top. Wipe off the borders clean and put it in an oven to bake.

Celery For Garniture

No. 469. - Prepare the same as in Nos. 452, 463, 464, and 465, with but very little sauce. The Celery in No. 462 is used for large garnitures. As a garniture for salad borders use it as follows: Trim all of the green leaves from the bottom of a head of celery, and cut it in pieces two inches long. Then slice it thin and cut the broad steins an inch deep, without detaching them. Then lay them in cold water for an hour, and they will be nicely frizzled. That is, the little shreds will be curled. "When using Celery for the center of a salad, take the heart of the Celery and slice it thin a few inches from the top, and lay the pieces in cold water for an hour, when it will be nicely frizzled. This makes an attractive garniture over the salad.

Celery Puree, For Garniture

No. 470. - Clean and trim six heads of Celery, cut the white parts in small pieces and parboil them for ten minutes. Then immerse them in cold water, drain them dry, and put the Celery in a saucepan with a piece of butter, and season it with salt, pepper, nutmeg, and a pinch of sugar. Add some white broth to cover it, then cover the saucepan and put it on a brisk fire to cook. When the moisture is reduced, and the Celery well cooked, add one pint of Allemande or Cream sauce. Hub it all through a fine sieve, then put it back in the saucepan and add a cup of cream to reduce it to its proper consistency, stirring it well with a wooden spoon. Add a small piece of butter before serving.