sieve using
the water in which it was boiled to press it through. Put one large
tablespoonful of butter over the fire in a saucepan and when melted stir
in a large tablespoon of flour. Stir this into the puree until of a
creamy consistency, add a pint of hot milk, a beaten egg, salt and
pepper to taste and a little grated nutmeg if liked. Add the reserved
tufts, simmer five minutes and serve.

CAULIFLOWER AND TOMATO SOUFFLE.

Boil cauliflower in salted water until tender, then drain and separate
into tufts. Put in a buttered baking dish a layer of tufts, then a layer
of tomatoes, salt and pepper the tomatoes. Continue these alternate
layers until the dish is full. Make a boiled sauce of two tablespoonfuls
of butter, one and one half-tablespoonfuls of flour, one cup of milk,
and the yolks of two eggs, lastly add three tablespoonfuls of grated
cheese and the beaten whites of the two eggs. Pour into the baking dish
and cover all with a layer of bread crumbs dotted with bits of butter.
Bake one half hour.

TO CRISP CELERY.

[Illustration]

Let it lie in ice water two hours before serving. To fringe the stalk,
stick several coarse needles into a cork and draw the stalk half way
from the top several times, and lay in the refrigerator to curl and
crisp.

CELERY A LA VERSAILLES.

Cleanse two or three heads of well-blanched celery and trim them nicely,
leaving on just as much of the stalk as is tender; parboil the vegetable
in well-salted water, then rinse in cold water and drain on a sieve.
Have about a pint of boiling white stock ready in a saucepan, lay in the
celery, with a large onion cut in quarters and a good seasoning of salt
and pepper, and cook very gently until the celery is quite tender, then
drain the vegetable carefully on a napkin so as to absorb the moisture,
and cut each head into quarters lengthwise. Fold the pieces into as neat
a shape as possible and make them even in size; mask them entirely over
with thick bechamel sauce and allow this latter to stiffen; then dip the
pieces in beaten egg, roll thickly in fine white bread crumbs, and fry
in boiling fat. When sufficiently browned, drain on blotting-paper, and
pile up high in the center of a hot dish covered with a napkin. Garnish
with sprigs of fried parsley and serve.

CELERY-POTATO CROQUETTES.

To a pint of mashed potatoes add half a teacup of cooked celery, season
with a tablespoon of butter, half a teaspoon of salt, a dash of white
pe