little wholemeal flour, add a small piece of
butter pour this sauce over celery, and serve.

11. CELERIAC.

This is a large, hard white root, somewhat resembling a turnip in
appearance, with a slight celery flavour. It is generally only stocked by
"high-class" greengrocers. It costs from 1-1/2d. to 3d., according to
size. It is nicest cut in slices and fried in fat or oil until a golden
brown.

12. CUCUMBER.

Although not generally cooked, this is very good steamed, and served with
white sauce.

13. GREEN PEAS.

Do not spoil these by overcooking. Steam in a double boilerette, if
possible. About 20 minutes is long enough.

14. LEEKS.

Cut off green leaves rather close to the white part. Wash well. Steam
about 30 minutes. Serve with white sauce.

15. NETTLES.

The young tops of nettles in early spring are delicious. Later they are
not so palatable. Pick the nettles in gloves. Grasp them firmly, and wash
well. Put a small piece of butter or nutter with a little pounded thyme
into the saucepan with the nettles. Press well down and cook very slowly.
A very little water may be added if desired, but if the cooking is done
slowly, this will not be needed. When quite tender, dish up on a layer of
bread-crumbs, taking care to lose none of the juice. This dish somewhat
resembles spinach, which should be cooked in the same fashion, but without
the butter and thyme.

16. ONIONS.

If onions are peeled in the open air they will not affect the eyes. Only
the Spanish onions are pleasant as a vegetable. The English onion is too
strong for most people.

Steam medium-sized onions from 45 mins. to 1 hour. Serve with white sauce,
flavoured with a very little mace or nutmeg, if liked. For baked onions,
first steam for 30 minutes and then bake for 30 minutes. Put nutter or
butter on each onion. Cook until brown. Onions for frying should be sliced
and floured. Fry for 5 or 6 minutes in very little fat. This is best done
in a covered stew-pan. Drain on kitchen paper.

17. PARSNIPS.

Steam. Cold steamed parsnips are nice fried. Sprinkle with chopped
parsley, and serve.

18. POTATOES.

Scrub well and steam, either with or without peeling. If peeled, this
should be done very thinly, as the greater part of the valuable potash
salts lie just under the skin.

BAKED.--Moderate-sized potatoes take from 45 to 60 minutes. If peeled
before baking, cut in halves and put on a greased tin with a little
nut-fat or but