Cauliflower A La Parisienne

Boil a large cauliflower until tender, drain, chop, and press hard into a mould. Turn out on a platter that will stand the heat of the oven. Cook together a tablespoonful each of butter and flour, add two cupfuls of stewed and strained tomatoes, and cook until thick, stirring constantly. Season with salt, pepper, and grated onion. Add enough cracker crumbs to make the sauce very thick. Spread over the cauliflower, put it into a hot oven for ten minutes, and serve.

Boiled Celery

Cut cleaned and trimmed stalks of celery into short lengths and boil slowly in salted water to cover until tender. Drain and serve on slices of toast which have been dipped in the liquid. Pour over a little melted butter, season, and serve.

Braised Celery

Trim bunches of celery, tie in bundles, parboil for ten minutes, drain, and cover with cold water. Let stand for ten minutes, drain, cover with white stock, and simmer for an hour. Drain, pour over Brown Sauce, and serve with a garnish of toast points or croutons.

Fried Celery

Parboil, drain, dry, and cool stalks of celery cut into short lengths. Dip into melted butter and fry brown, or dip into fritter batter, or in egg and crumbs, and fry in deep fat. Olive-oil or lard may be used for frying. Serve with melted butter or Brown Sauce, or with a sprinkle of grated cheese.

Stewed Celery

Parboil eight heads of celery, drain, and finish cooking in stock to cover with a small slice of salt pork for each head of celery. Drain, skim the cooking liquid, and thicken with flour cooked in butter. Arrange the celery and pork alternately on the serving dish, pour over the sauce, and serve.

Celery In Brown Sauce

Clean and trim three heads of celery and cut into four-inch lengths. Cover with boiling water, let stand for ten minutes, drain, and rinse in cold water. Tie in bundles and put into a saucepan with three cupfuls of hot stock. Add one-fourth cupful of butter or drippings, half a carrot, half an onion, a teaspoonful of salt, and a little cayenne pepper. Cover and simmer until tender. Drain the celery, strain the liquid, skim off the fat, and thicken a cupful or more of the cooking liquid with flour browned in butter. Arrange the celery on toast, pour the sauce over, and serve.

Creamed Celery

Clean, trim, and cut the celery into short pieces. Boil until tender in salted water, drain, and reheat in a Cream Sauce. Diced cooked carrots may be added to Creamed Celery.

Fricassee Of Celery

Clean and cut the celery into inch-lengths. Cover with cold water and soak for an hour. Drain, and cook until tender in stock to cover, with salt and paprika to season and a teaspoonful of grated onion. When tender, thicken the cooking liquid with flour browned in butter, and serve.

Celery Au Gratin

Cut two bunches of celery into inch-lengths and cook until tender in boiling salted water. Drain, mix with Cream Sauce, cool, and add two well-beaten eggs. Pour into a buttered baking-dish, cover with crumbs, dot with butter, and bake for half an hour.