ping teaspoonful of sugar, three heaping tablespoonfuls of
walnut meats chopped fine, two tablespoonfuls of rich cream, and salt
and pepper to taste. Take four large, fine celeriac roots, clean, scrub
and scrape them. Cut off a slice from the top of each to make a cover,
then with an apple corer remove the inside, taking care not to pierce
the root, leave a shell a quarter of an inch thick. Fill each with the
dressing, leaving fully half an inch at the top for it to swell. Place
the cover on each, tie well the roots to prevent breaking in the
cooking, stand them in a saucepan with water to reach not quite to the
top of the roots, and put in all the celeriac removed from the roots,
boil gently until tender--about an hour--adding boiling water from time
to time as it evaporates. When they are tender take them out of the
water and put them aside, keeping them hot. Strain the water they were
boiled in, form what is left from the stuffing into small cylinders,
boil five minutes in the strained stock, take them out and put with the
roots to keep warm. Then take a generous tablespoonful of butter, an
even tablespoonful of flour, brown them together in a spider, add two
heaping tablespoonfuls of chopped walnuts and let them brown a little,
then stir in gradually the stock the roots were boiled in and cook until
it thickens. Arrange the roots in the center of the platter, the
cylinders around them and pour the sauce over all. Garnish with parsley,
putting a tiny sprig of celery leaves in the top of each root.

SPRING CABBAGE STEWED.

Cut the cabbage very small, throw into a saucepan, cover with boiling
water, when nearly done add salt. Cook until tender, drain well in a
colander. Make a rich cream sauce--it must be quite thick, as the
cabbage will thin it--add a saltspoonful of mace, then the cabbage, let
it come to a boil and serve.

SPRING CABBAGE WITH CREAM SAUCE.

Boil a young cabbage or part of one until perfectly tender, when done
drain all the water from it in a colander, place in a vegetable dish and
pour over it a rich cream sauce.

SPRING TURNIPS IN CREAM SAUCE.

Pare and cut into dice some young turnips, cook them tender in as little
water as possible, salt when nearly done. Have ready a cream sauce,
nicely seasoned, and after draining the turnips put them into the sauce,
let them come to the boiling point and remove immediately from the fire,
turn them into the serving dish, sprinkle a little finely chopp