pper; add the yolk of one egg. Roll in shape of a small cylinder three
inches long and one and a fourth inches thick. Dip them in the beaten
white of egg, roll in cracker or bread crumbs and fry.

CHICAGO RECORD.

CELERY AU GRATIN.

Wash and trim four heads of celery; set in a stewpan with a teaspoonful
of vinegar, salt and cold water; boil until tender and drain dry. Make
some sauce with a tablespoonful of butter, the same quantity of flour
and half a pint of milk. Cook while stirring till it thickens; add the
yolk of one egg and a tablespoonful of grated cheese; stir the sauce,
but do not let it boil. Arrange the celery in a pie dish, sprinkle bread
crumbs over and little bits of butter; cover with sauce and brown in the
oven. Serve in the dish in which it is cooked.

CHICAGO RECORD.

CELERY SALAD.

Take the inner and tenderest heads of three stalks of celery, cut them
into strips an inch long and about the thickness of young French beans.
Rub the salad bowl lightly with shallot. Mix the yolks of two hard
boiled eggs with three tablespoonfuls of salad oil, one of tarragon
vinegar, a little mustard and pepper and salt to taste. Add the celery
to this sauce, toss well with two silver forks, garnish with slices of
hard boiled eggs. If you have any cold chicken or turkey, chop it up,
and mix with some of above in equal proportions; or a few oysters will
be a great addition.

STEWED CELERY.

After celery is cut up and soaked in cold water for fifteen minutes,
then cooked until tender, it must be drained in the colander, thrown
into cold water to blanch and become firm, and then thoroughly heated in
a white sauce. If the cold bath is neglected the result will be flat and
discolored instead of white and crisp.

CELERY SOUP.

The ingredients are two heads of celery, one quart of water, one quart
of milk, two tablespoonfuls of flour, one teaspoonful of salt, two
tablespoonfuls of butter and a dash of pepper. Wash and scrape celery
and cut in half inch pieces, put in boiling water and cook until soft.
Mash the celery in the water in which it is boiled and add salt and
pepper. Let the milk come to a boil; cream together the butter and flour
and stir the boiling milk into it slowly; then add celery and strain
through a sieve mashing and pressing with the back of a spoon until all
but the tough fibres of the celery are squeezed through. Return the soup
to the fire and heat until it is steaming when it is ready