VEGETABLES 37 



Some of the best kinds are : White Celery, 

 Sutton's Gem ; Sandringham White, and Wright's 

 Giant White for the Red Celery ; Sulham Pink, 

 Manchester Red, and Carter's Incomparable 

 Crimson. 



RECIPES FOR COOKING 

 Celery a I'ltalienne 



Take a couple of heads of celery, well washed and 

 blanched ; stew them in milk till quite tender. Make a 

 brown sauce, and, after draining the celery from the milk, 

 cover it with it ; then put on a layer of grated Parmesan 

 cheese; then more celery and sauce ; then more; on the 

 top scatter a few breadcrumbs, and lay on little bits of 

 butter over all, and brown with the salamander. 



Celery Souffle 



Take some sticks of nicely bleached celery, chop it, and 

 pound it in a mortar, and then put it into a saucepan with 

 cold water sufficient to cover it. Add pepper and salt to 

 taste, and bring to the boil. Then strain the celery, and put 

 it into a stewpan with half a pint of milk, and cook till soft 

 enough to strain through a hair sieve. Then melt one and a 

 half ounces of butter in a saucepan, and pour it on to an ounce 

 of cornflour which has been made into a smooth paste with 

 a little milk ; add cayenne pepper and salt to taste, and a 

 teaspoonful of lemon juice. Beat the yolks of three eggs 

 till creamy and smooth, and add to the celery ; and lastly 

 add the whites, beaten to a stiff froth. Pour the mixture 

 into a souffle dish, filling it to the half only. Sprinkle a 

 little coralline pepper and finely chopped parsley over all, 

 and cook in a moderate oven for fifteen minutes. (' The 

 Queen.') 



