300 COOKING VEGETABLES 



tie it in a thick piece of muslin and plunge it into 

 boiling water which has been seasoned with salt and a 

 small proportion of sugar, and cook it uncovered for 

 about twenty minutes if quite young, or rather longer 

 if it is not tender at the end of that time. Take it out 

 of the muslin and drain it on a hot cloth and serve 

 it with ordinary " melted butter " sauce flavoured 

 with a little tarragon vinegar or lemon-juice, or if pre- 

 ferred tomato or Hollandaise sauce may be used. 

 The remains of a cooked Cauliflower can be baked 

 thus : Divide it into branches, dip them into warm 

 butter and place them on a well-buttered fireproof 

 china dish ; season some grated Parmesan cheese with 

 celery, salt and black pepper and scatter it thickly over 

 the Cauliflower, then bake it in a quick oven until it is 

 lightly browned. Another way of utilising a Cauli- 

 flower which has been boiled or steamed is in the form 

 of fritters ; it must be divided as in the above recipe 

 and then dipped into a thick batter and fried in an 

 abundance of boiling fat. 



CELERY. 



It is surprising, considering how delicate and whole- 

 some this vegetable is when cooked, that in many 

 households it is never served except in its raw state. 

 Stewed Celery may be served with white or brown 

 sauce and should be prepared as follows : After re- 

 moving the outer portion and scrubbing the Celery 

 with a brush divide it, and, after washing it thoroughly, 



