ng gravy instead of white stock, and
flavouring it with mushroom ketchup or Harvey's sauce.

[Illustration: ARROWROOT.]

ARROWROOT.--This nutritious fecula is obtained from the roots of
a plant which is cultivated in both the East and West Indies.
When the roots are about a year old, they are dug up, and, after
being well washed, are beaten to a pulp, which is afterwards, by
means of water, separated from the fibrous part. After being
passed through a sieve, once more washed, and then suffered to
settle, the sediment is dried in the sun, when it has become
arrowroot. The best is obtained from the West Indies, but a
large quantity of what is sold in London is adulterated with
potato-starch. As a means of knowing arrowroot when it is good,
it may be as well to state, that the genuine article, when
formed into a jelly, will remain firm for three or four days,
whilst the adulterated will become as thin as milk in the course
of twelve hours.

CELERY SAUCE (a More Simple Recipe).

388. INGREDIENTS.--4 heads of celery, 1/2 pint of melted butter, made
with milk (No. 380), 1 blade of pounded mace; salt and white pepper to
taste.

_Mode_.--Wash the celery, boil it in salt and water till tender, and cut
it into pieces 2 inches long; make 1/2 pint melted butter by recipe No.
380; put in the celery, pounded mace, and seasoning; simmer for three
minutes, when the sauce will be ready to serve.

_Time_.--25 minutes to boil the celery. _Average cost_, 6d.

_Sufficient_, this quantity, for a boiled fowl.

CELERY VINEGAR.

389. INGREDIENTS.--1/4 oz. of celery-seed, 1 pint of vinegar.

_Mode_.--Crush the seed by pounding it in a mortar; boil the vinegar,
and when cold, pour it to the seed; let it infuse for a fortnight, when
strain and bottle off for use. This is frequently used in salads.

CHESTNUT SAUCE FOR FOWLS OR TURKEY.

390. INGREDIENTS.--1/2 lb. of chestnuts, 1/2 pint of white stock, 2
strips of lemon-peel, cayenne to taste, 1/4 pint of cream or milk.

_Mode_.--Peel off the outside skin of the chestnuts, and put them into
boiling water for a few minutes; take off the thin inside peel, and put
them into a saucepan, with the white stock and lemon-peel, and let them
simmer for 1-1/2 hour, or until the chestnuts are quite tender. Rub the
whole through a hair-sieve with a wooden spoon; add seasoning and the
cream; let it just simmer, but not boil, and keep stirr