to serve.

BOILED CELERIAC.

Pare the roots and throw them into cold water for one half hour. Cut
into squares, boil in salted water until tender and serve with a butter
or cream sauce.

CELERIAC SALAD.

Boil the roots in salted water, throw into cold water and peel; slice,
serve on lettuce leaves and pour over a French or mayonnaise dressing.
(See Salad Dressing.)

CHERVIL SALAD.

Clean the leaves thoroughly in cold water and shake to drain. Serve with
French salad dressing. The leaves are aromatic and are used for
seasoning dressings, salads, sauces and soups and also for garnishes.

CREAM CHICORY.

Clean well and boil several heads of chicory, drain and cool; squeeze
out the water from the chicory and mince it; melt some butter in a
saucepan and cook until the moisture has evaporated; sprinkle with flour
and add hot milk; boil up stirring all the time; season, and cook on
back of the stove fifteen minutes; serve with croutons or bits of toast.

FRENCH RECIPE.

CHICORY SALAD.

Wash and shake well; select the white leaves and cut in one or two inch
lengths. In the salad bowl mix the oil, salt and vinegar then add the
chicory and mix vigorously with a wooden fork and spoon; add the vinegar
sparingly--1-1/2 tablespoons of vinegar to 6 of oil. A crust of bread
rubbed with garlic is usually added, but the bowl itself may be slightly
rubbed with a cut clove.

FRENCH RECIPE.

CITRON PRESERVES.

Select sound fruit, pare and divide them into quarters, and cut each
quarter into small pieces, take the seeds out carefully; the slices may
be left plain or may be cut in fancy shapes, notching the edges nicely,
weigh the citron, and to every pound of fruit allow a pound of sugar.
Boil in water with a small piece of alum until clear and tender; then
rinse in cold water. Boil the weighed sugar in water and skim until the
syrup is clear. Add the fruit, a little ginger root or a few slices of
lemon, boil five minutes and fill hot jars. Seal tightly.

CITRON PUDDING.

Cream together half a cup of butter and one cup of sugar; add the well
beaten yolks of five eggs, the juice and grated peel of one lemon, and
whip until very light, then add the whites beaten to a froth alternately
with two full cups of flour, through which must be sifted two even
teaspoonfuls of baking powder. Butter a mold lavishly, line it with
strips of preserved citron, using a quarter of a pound for a pudding of
this size, put in