ell known; but
we may observe, that the purple and white Brocoli are only
varieties of the Cauliflower.

CAULIFLOWERS WITH PARMESAN CHEESE.

(Entremets, or Side-dish, to be served with the Second Course.)

1106. INGREDIENTS.--2 or 3 cauliflowers, rather more than 1/2 pint of
white sauce No. 378, 2 tablespoonfuls of grated Parmesan cheese, 2 oz.
of fresh butter, 3 tablespoonfuls of bread crumbs.

_Mode_.--Cleanse and boil the cauliflowers by recipe No. 1104, and drain
them and dish them with the flowers standing upright. Have ready the
above proportion of white sauce; pour sufficient of it over the
cauliflowers just to cover the top; sprinkle over this some rasped
Parmesan cheese and bread crumbs, and drop on these the butter, which
should be melted, but not oiled. Brown with a salamander, or before the
fire, and pour round, but not over, the flowers the remainder of the
sauce, with which should be mixed a small quantity of grated Parmesan
cheese.

_Time_.--Altogether, 1/2 hour. _Average cost_, for large cauliflowers,
6d. each.

_Sufficient_,--3 small cauliflowers for 1 dish.

_Seasonable_ from the beginning of June to the end of September.

CELERY.

[Illustration: CELERY IN GLASS.]

1107. With a good heart, and nicely blanched, this vegetable is
generally eaten raw, and is usually served with the cheese. Let the
roots be washed free from dirt, all the decayed and outside leaves being
cut off, preserving as much of the stalk as possible, and all specks or
blemishes being carefully removed. Should the celery be large, divide it
lengthwise into quarters, and place it, root downwards, in a
celery-glass, which should be rather more than half filled with water.
The top leaves may be curled, by shredding them in narrow strips with
the point of a clean skewer, at a distance of about 4 inches from the
top.

_Average cost_, 2d. per head.

_Sufficient_.--Allow 2 heads for 4 or 5 persons.

_Seasonable_ from October to April.

_Note_.--This vegetable is exceedingly useful for flavouring soups,
sauces, &c., and makes a very nice addition to winter salad.

STEWED CELERY A LA CREME.

1108. INGREDIENTS.--6 heads of celery; to each 1/2 gallon of water allow
1 heaped tablespoonful of salt, 1 blade of pounded mace, 1/3 pint of
cream.

_Mode_.--Wash the celery thoroughly; trim, and boil it in salt and water
until tender. Put the cream and pounded mace into a stewpan; shake it
over the fire until the cream