465. Cauliflower Souffle, 2 2 eggs. White pepper. Salt. A pinch of nutmeg. 1 cupful cooked cauli- flower. 1 cupful white sauce. 1 table-sp. grated cheese. The remains of cooked cauliflower and sauce may be used for this. Warm the sauce and add to it the grated cheese, yolks of eggs and necessary seasoning. Stir over the fire for a minute or two, but do not allow the contents of the saucepan to boil. Then remove the pan from the fire, and add the cauliflower broken in small pieces. Stir it lightly in and add the whites of the eggs beaten to a stiff froth at the last. Pour the mixture into a greased souffle dish and bake in a moderate oven until well risen and nicely browned. Time to bake, 20 to 30 minutes. Sufficient for 3 or 4 persons. Celery (C61eri) This is one of the most useful of vegetables, and it can be eaten both raw and cooked. It is perhaps best when eaten raw, nice white stalks, crisp after the first touch of frost, eaten with bread and butter and cheese, or else shred and mixed with salad. Celery is also very good cooked in various ways, and is most valuable as a flavouring vegetable for soups and stews. The green tops and coarser VEGETABLES AND SALADS 141 outside stalks may be used for cooking and fla voic- ing purposes, and the inside stalks for serving raw. When celery is well cultivated, the earth is banked up round the stalks until very little but the heads is seen. This blanches the stalks and gives them a sweeter and milder taste than they would have if the sun were to reach them. Celery has also distinct medicinal value, and is recommended to be eaten freely in cases of rheu- matism. It can be kept fresh for several days if the stalks are placed in a deep jug of cold water. When fresh celery cannot be obtained the seed of the plant is valuable for giving flavour. See also Celeriac, p. 142. 466. Celery, To Serve Raw Choose small heads of celery for serving raw, as they are usually the sweetest and the most tender. Remove the outside stalks, reserving these for flavouring and cooking purposes, and use the white crisp stalks in the centre. Separate these and wash and brush them well in cold water. If large, cut the stalks in halves lengthways, and curl the ends if wished (see below). If time permits, allow the pieces to lie in very cold water for J hour, then serve them in a celery glass three parts filled with cold water, or in a flat celery dish on a bed of cracked ice. 467. To Curl or Fringe Celery To curl the stalks of celery, take a small sharp knife and cut the tops in fine strips like a fringe, and to a depth of about 2 inches. Throw into cold water, and in a short time these little strips will curl over and give a decorative appearance to the stalks of celery. If the curled celery is required as a garnish for a salad or such like, cut a few firm pieces about 4 inches in length. Cut both ends down in narrow strips, leaving a,n inch or so in the centre as founda- tion. Let these lie in cold water for A hour or so until they curl up. These have a very light and pretty appearance. 468. Celery, To Stew (C61eri au Jus) 1 or 2 heads of celery. 1 pt. brown stock. 1 oz. butter✪ Cauliflower Souffle.

AI-modernized reading of the original text

465. Cauliflower Souffle, 2 2 eggs. White pepper. Salt. A pinch of nutmeg. 1 cupful cooked cauliflower. 1 cupful white sauce. 1 table-sp. grated cheese. The remains of cooked cauliflower and sauce may be used for this. Warm the sauce and add to it the grated cheese, yolks of eggs and necessary seasoning. Stir over the fire for a minute or two, but do not allow the contents of the saucepan to boil. Then remove the pan from the fire, and add the cauliflower broken in small pieces. Stir it lightly in and add the whites of the eggs beaten to a stiff froth at the last. Pour the mixture into a greased souffle dish and bake in a moderate oven until well risen and nicely browned. Time to bake, 20 to 30 minutes. Sufficient for 3 or 4 persons. Celery (Céleri) This is one of the most useful of vegetables, and it can be eaten both raw and cooked. It is perhaps best when eaten raw, nice white stalks, crisp after the first touch of frost, eaten with bread and butter and cheese, or else shred and mixed with salad. Celery is also very good cooked in various ways, and is most valuable as a flavouring vegetable for soups and stews. The green tops and coarser outside stalks may be used for cooking and flavouring purposes, and the inside stalks for serving raw. When celery is well cultivated, the earth is banked up round the stalks until very little but the heads is seen. This blanches the stalks and gives them a sweeter and milder taste than they would have if the sun were to reach them. Celery has also distinct medicinal value, and is recommended to be eaten freely in cases of rheumatism. It can be kept fresh for several days if the stalks are placed in a deep jug of cold water. When fresh celery cannot be obtained the seed of the plant is valuable for giving flavour. See also Celeriac, p. 142. 466. Celery, To Serve Raw Choose small heads of celery for serving raw, as they are usually the sweetest and the most tender. Remove the outside stalks, reserving these for flavouring and cooking purposes, and use the white crisp stalks in the centre. Separate these and wash and brush them well in cold water. If large, cut the stalks in halves lengthways, and curl the ends if wished (see below). If time permits, allow the pieces to lie in very cold water for J hour, then serve them in a celery glass three parts filled with cold water, or in a flat celery dish on a bed of cracked ice. 467. To Curl or Fringe Celery To curl the stalks of celery, take a small sharp knife and cut the tops in fine strips like a fringe, and to a depth of about 2 inches. Throw into cold water, and in a short time these little strips will curl over and give a decorative appearance to the stalks of celery. If the curled celery is required as a garnish for a salad or such like, cut a few firm pieces about 4 inches in length. Cut both ends down in narrow strips, leaving a,n inch or so in the centre as foundation. Let these lie in cold water for A hour or so until they curl up. These have a very light and pretty appearance. 468. Celery, To Stew (C61eri au Jus) 1 or 2 heads of celery. 1 pt. brown stock. 1 oz. butter.

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