CUCUMBERS 301 



cut it into pieces of a convenient length (about five 

 inches) and tie it into bundles. Have ready a sauce- 

 pan of boiling water, put in the Celery and let it boil 

 for ten minutes, then drain it, and, if it is to be served 

 with white sauce, stew it gently in milk, or, on the 

 other hand, in stock until it is tender. Keep it hot 

 while the sauce is made by thickening the milk with 

 flour and butter ; add salt, pepper and a little nutmeg 

 and strain the sauce over the Celery. Make a thick 

 brown sauce, using some delicately flavoured soup 

 stock, and after draining the Celery from the stock in 

 which it was cooked arrange it on a hot dish and pour 

 the sauce over it. Scalloped Celery is to be recom- 

 mended ; in this case the Celery must be cooked, cut 

 into fairly small pieces and mixed with a rich white 

 sauce ; it is then placed in a buttered dish, covered 

 with bread crumbs and baked in a quick oven ; if the 

 flavour of cheese is not objected to a little grated 

 Parmesan mixed with the crumbs is an improvement. 

 Fried Celery is suitable for serving with mutton cutlets ; 

 it must be boiled until tender, then cut into pieces of 

 about two inches in length, and dipped into beaten egg 

 and covered with fine dry bread crumbs, and fried in a 

 wire basket. 



CUCUMBERS. 



Although indigestible when served in the form of 

 a salad, Cucumbers are quite the reverse when cooked. 

 They should be peeled and cut up lengthwise, and, 

 after the seeds are removed, they should be boiled 



