thickens, dish the celery, pour over the
sauce, and serve.

_Time_.--Large heads of celery, 25 minutes; small ones, 15 to 20
minutes.

_Average cost_. 2d. per head.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from October to April.

ALEXANDERS.--This plant is the _Smyrnium olustratum_ of science, and is
used in this country in the same way in which celery is. It is a native
of Great Britain, and is found in its wild state near the seacoast. It
received its name from the Italian "herba Alexandrina," and is supposed
to have been originally brought from Alexandria; but, be this as it may,
its cultivation is now almost entirely abandoned.

STEWED CELERY (with White Sauce).

I.

1109. INGREDIENTS.--6 heads of celery, 1 oz. of butter; to each 1/2
gallon of water allow 1 heaped tablespoonful of salt, 1/2 pint of white
sauce, No. 537 or 538.

_Mode_.--Have ready sufficient boiling water just to cover the celery,
with salt and butter in the above proportion. Wash the celery well; cut
off the decayed outside leaves, trim away the green tops, and shape the
root into a point; put it into the boiling water; let it boil rapidly
until tender; then take it out, drain well, place it upon a dish, and
pour over about 1/2 pint of white sauce, made by either of the recipes
No. 537 or 538. It may also be plainly boiled as above, placed on toast,
and melted butter poured over, the same as asparagus is dished.

_Time_.--Large heads of celery, 25 minutes, small ones, 15 to 20
minutes, after the water boils.

_Average cost_, 2d. per head.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from October to April.

ORIGIN OF CELERY.--In the marshes and ditches of this country
there is to be found a very common plant, known by the name of
Smallage. This is the wild form of celery; but, by being
subjected to cultivation, it loses its acrid nature, and becomes
mild and sweet. In its natural state, it has a peculiar rank,
coarse taste and smell, and its root was reckoned by the
ancients as one of the "five greater aperient roots." There is a
variety of this in which the root becomes turnip-shaped and
large. It is called _Celeriae_, and is extensively used by the
Germans, and preferred by them to celery. In a raw state, this
plant does not suit weak stomachs; cooked, it is less difficult
of digestion, although a large quantity should not he taken.

[Illustration: CELERY.].

II.