COUNTRY GENTLEMAN’S COMPANION. 
OCTOBEK 30. 
Pumpkins may also be dressed as a vegetable, like the 
large vegetable-marrows, by being cut into slices boiled in 
pdeuty of water, witli some salt in it, drained well when 
done, and served on some toast, with melted butter made 
with cream poured over it. 
Pumpkins may likewise be pickled, by cutting them into 
slices, and proceeding the same way as for Indian pickled, 
or it will do to mix with other vegetables for piccalily.— 
G. W. 
Stewed Celery. —'Take some heads of good, firm 
Celery, remove the outer leaves, and cut off the top, trim 
the root, but not too much, wash it clean; if very large 
heads they must be cut in two. Put them into a stew-pan ; for 
four heads, about one quart of water, and half-a-pint of milk, 
one salt-spoonful of pepper, and a tea spoonful of salt ; 
boil till they are tender, which will be in about thirty minutes, 
\ and the liquid will be reduced one-half; take out the Celery 
I with a fish slice; mix a piece of butter, the size of a nut, 
with one table-spoonful of good flour, and a pinch of powdered 
sugar, put it into the stew-pan, stirring it well until it is 
properly mixed, and of a good consistency, pour it over the 
Celery, Avhich has been kept warm, and serve. If not 
required immediately, place the Celery in the stew-pan with 
the sauce until served. About four young Kasturtiums to 
each head of Celery, stewed with it, improves the flavour. 
Stewed Celery may be made with a brown sauce, if, instead 
of milk, gravy and a little kctchuj) is used. And if red 
Celery is used, a very good-looking sauce may be made by 
the addition of a few slices of Eeet-root. 
Puree Celery Sauce. —In France, a very excellent puree 
sauce is made with Celery, About twenty heads, one Spanish 
Onion, two good sized Turnips, should ,be well boiled in 
some clear, white veal stock ; -when tender, they should all 
be passed through a coarse sieve, and then put into a stew- 
pan, with jrepper and salt, and boiled; keep on stirring until 
nearly as dry as mashed turnips. This is excellent, served 
under a ragout of fowl, or with veal cutlets, or boiled rabbit. 
In cooking Celery, gi-eat care should be taken as regards the 
water. Celery being as good, if not better, a test of the liard- 
ness of water as tea. I have cut a head of Celery in two, 
boiled one-half in one water, and the other in another, and 
over the same fire, at the same time; one would never get 
soft, or give its flavour to the water, whilst the other would do 
it in the proper time, I recommend all cooks, when going 
into a new place, to try the water with Celery ; it is better 
than any otlier vegetable, although the same may be done 
with French Beans, or Carrot cut for Jullienne soup. 
Celery Sauce. —Take one head of Celery, well washed, 
cut it into pieces of one inch in length, boil them for twenty 
minutes in just sufficient water to cover them; then add 
some melted butter, a little pepper and salt, give it a boil, 
and just before using it break in the yolk of one egg, well 
beaten up. This may be served with boiled poultry. 
Celery also enters largely into the composition of a dish, 
which, at this time of the year, is remarkably good; at tbe 
same time, it is one which is not often practised in this 
country, being a Portuguese dish. It is Braized Goose. 
Truss the goose for roasting. Take two heads of Celery, 
I one Spanish Onion, or two common Onions, previously 
' boiled, so that the flavour shall not be too sti’ong, and boil 
them with the liver of the goose in a small quantity of 
I water, and a little butter, pepper, and salt; when done, chop 
' them up, shake over it some very fine iiowdered sage, or the 
{ same seasoning as used for sausages, add the same weight 
of bread-crumbs, and mix altogether with the yolk of egg. 
! Stuff the Goose with this. Then take a large stew-pan or a 
I small fish-kettle ; put in it a drainer, so that it stands about 
i half-aii-inch above the bottom; then add three heads of 
Celeiy, three Carrots, three Turnips, three large Onions, all 
in slices ; on this place about three pounds of lean beef. 
Then cover the back of the goose with some of tbe leaves of 
I Celery, and thin slices of fat bacon, which must be tied over 
{ it ; place it on the meat; throw in the giblets ; add two 
quarts of water, pepper and salt, and place over a slow fire 
. for three hours, keeping the cover of the stew-pan well closed 
down ; it may even rerjuire a weight upon it. lYhen done, 
take it out on a dish ; remove the string, bacon, Ac.; strain 
the gravy out of the stew-pan; rtunove t!ie fat; thioken it 
with a little flour; if not In'own enough, add a little 
ketchup ; give it a boil; flour over the Goose and serve. 
Apple sauce may be used with it. I have known persons 
who never could eat roast goose without being ill, partake 
of this with ease. 
What remains in the stew-pan is very excellent with the 
giblets, as a stew the next day ; or the remains of the Goose 
may be stewed in it for another day’s dinner.—G. W. 
Tomato Salad. —Take two ripe Tomatoes, free from 
bruises, and slice them vcri/ Ihiii. Then take two mild 
Onions about tlie same size, peel and slice them also very 
thin : take your dish, or plate, and dish them round, first a 
slice of Onion and then a slice of Tomato, till you 
have dished it all up ; and if done nicely will have a nice 
appearance. You must now take four table-spoonfuls of the 
best salad oil, and pour over the whole of it; also two 
table-spoonfuls of vinegar, a small tea-spoonful of pepper, 
and half a tea-spoonful of salt ; give it a slight shake, and 
it is ready for use, either with cold meat or hot. This salad 
is delicious.—G. Bay. 
Cabbage Salad. —Take a nice hard-hearted while Cabbage, 
trim otf tbe outside leaves, and cut down the centre of it; ■ 
take out the large part of tlie stalk ; lay the flat side down¬ 
wards, and cut it right through into strips about a quarter- 
of-an-inch thick : w hen you have done that separate it, and 
place it in your salad-bowl ; season it with peiiper and salt; 
add five table-spoonfuls of oil and three of vinegar ; well 
stir it about for a minute or two ; it is then ready for use, 
either with hot or cold meat. The Cabbage is best after a 
frost.—G. Ray. 
Preserving Eggs. —To five quarts of cold water add one 
pound of salt and one ounce of saltpetre ; boil together for 
about twenty minutes, and, when nearly cold, add four table- 
sjioonfuls of pounded quicklime. Let it stand three days, 
stirring it twice a day. Place the eggs (which should be 
quite fresh) in a jar, with the small end downwards, and 
pour the mixture upon them. Additional layers may be 
added, as convenient, and from thiity to fifty eggs may be 
done in one jar. They will keep for months, but must not 
be taken out of the lime till they are about to be used, when 
they wall be found to be perfectly fresh. The lime should 
cover the eggs full tw'o inches above them. 
This receipt has been tided for several years, with unvary¬ 
ing success.—F. 
Restorative Jelly for Invalids. —Take two ounces of 
isinglass, one ounce of gum Arabic, and one ounce of sugar 
candy. I’ut these into half-a-pint of spring water, and let 
them remain eight hours ; then simmer over a slow fire, or 
in a jar in the oven, until dissolved. Add half a-pint of good 
Shei’ry, and, when nearly cold, flavour with nutmeg or cloves. 
This is excellent.—F. 
LONDON MAUKETS.—October 29tu. 
COVENT GARDEN. 
The supply of most descriptions, both in Vegetables and Fruit, is well 
kept up, and, from what we can hear, likely to continue so. Both Cobbs \ 
and Filberts are somewhat more freely supplied, and likely to recede a | 
little. Some good samples of Gratioli and Chaumontelle Pears, from ; 
the Channel Islands have come to hand. , 
FRUIT. 
Apples, kitchen, per 
bushel. 
,, dessert .... 
Pears . 
Peaches, per doz. 
Nectarines, per doz... 
Plums, per sieve .... 
Pine-apples, per lb... 
Grapes, per lb. 
Foreign Jlolons, each 
figs. 
Gooseberries, per qt. 
Currants.. 
Raspberries ... 
Strawberries,per pottle 
Oranges, per lOU .,,, 
bomons I... 
Almondi, per lb..... 
2s. to 4 3. 
4s. ,, (is. 
4s. ,, Ss. 
.5s. ,, 8s. 
2s. „ 3s. 
48. ,, 83. 
43, ,, 6s. 
Is. ,, 6s, 
2 s. „ 6s. 
4s, ,, 10s. 
6s. ,, 12s. 
Sa. „ - 
Nuts, Filberts, per 
100 lbs. 
503. 
„ 60s. 
,, Cobs, ditto .. 
60 s. 
,, Barcelona, per 
bushel. 
20s. 
,, 22s. 
Nuts, Brazil, per 
bushel. 
12s. 
„ 14s. 
Walnuts, per 1000 .. 
9a. 
„ 12b. 
Chestnuts . ... 
VEGETABLES. 
Cabbages, per doz. .. pd, to Is, 
,, Red, perdoz. 2s. ,, 4s, 
Caulillowers, per doa. 8s. ,, 43 . 
Brocoli . Is. ,, 2s, 
Savoys.... 
Greens, per doacn 
bunches Ss, „ 3s, 
Spinach) per siev e.... Is, ,, Ss, 
