it in the milk until
tender; drain the milk and make a sauce of it, thickening with
Allinson fine wheatmeal, and adding the cheese and seasoning to taste.
Put the celery into a pie-dish, pour the sauce over it, sprinkle the
breadcrumbs over the whole, place the butter in little pieces on the
top, and bake for 15 minutes in a moderate oven.

CELERY CROQUETTES.

1 or 2 heads of celery, a teacupful of dried and sifted Allinson
breadcrumbs, 2 eggs, pepper and salt to taste. Well wash the celery,
remove the coarse outer stalks, and steam the parts used until they
are a little tender. Then cut them into pieces about 2 inches long,
dip them first into the egg whipped up, then into the breadcrumbs, and
fry them in boiling butter, vege-butter, or olive oil until a nice
brown; dust with pepper and salt, and serve up very hot; eat with
white or tomato sauce.

CHESTNUT PIE.

2 lbs. of chestnuts, 1 head of celery, 1 large Spanish onion, 1/2 lb.
of Allinson fine wheatmeal, 4 oz. of butter, pepper and salt. Boil the
chestnuts until partly tender, and remove the skins; cut the celery
into pieces, removing the outer very hard pieces only, slice the onion
and stew until tender in 1 pint of water; mix all the ingredients
together, adding 1 oz. of the butter and seasoning to taste; make some
pastry of the meal, 3 oz. of butter, and a little cold water; turn the
vegetables into a pie-dish, cover the dish with the pastry, and bake
the pie for 1 hour; serve with brown gravy.

COLCANON.

1 large cabbage, 1 pint of mashed potatoes, 2 oz. of grated cheese, 2
eggs, 1 oz. of butter, 1/2 saltspoonful of nutmeg, pepper and salt to
taste. Boil the cabbage in 1 pint of water until quite tender, drain
the water off to keep for stock, chop the cabbage up fine; mix it with
the mashed potatoes, the butter and seasoning and the grated cheese;
beat up the eggs, and mix these well with the rest; press the mixture
into a greased mould, heat all well through in the oven or in a
steamer, turn out and serve with a white sauce. This can be made from
cold potatoes and cold cabbage.

CORN PUDDING.

1 tin of sweet corn, 1 pint of milk, 4 eggs, 1 oz. of butter, 8 oz. of
Allinson fine wheatmeal, 1/2 saltspoonful of nutmeg, pepper and salt
to taste. Make a batter of the meal, eggs and milk, add the other
ingredients, pour the mixture into a pie-dish, and let it bake 1 hour.

CURRY BALLS.

8 oz. of rice, 1/2 oz. of butter, 1 good teaspoonful of