Vegetarian cookery

Two roots of celery, one small onion, one ounce of flour, one ounce of butter, and quarter of a pint of cream. Clean and cut the celery and onion rather small ; stew them in a pint of water till quite tender ; stir in the flour and butter, previously mixed together, till the butter is quite melted, adding pepper and salt ; simmer gently quarter of an hour ; then rub it through a tin strainer with a wooden spoon ; return it into the pan ; add the cream, and stir it on the fire till it boils. It should be about the same consistency as onion sauce (No. 196). No. 185.— Cream Sauce. Half a pint of cream, one tea-spoonful of arrowroot, and one table-spoonful of milk. To a small tea-spoonful of arrowroot, or potato-flour, add a table-spoonful of cold milk ; rub it smooth with a wooden spoon ; add gradually the boiling cream ; when well mixed, season with pepper and salt ; stir it over the fire till it just boils, and serve immediately. This sauce may be used with asparagus, or any other boiled vegetables, as a substitute for butter sauce. No. 186. — Cream Sauce for Puddings. Half a pint of cream, one tea-spoonful of arrowroot or potato-flour, and one table-spoonful of milk. To the arrowroot add the milk, cold ; rub smooth, and add gradually the cream, previously boiled ; when well mixed, stir it on the fire till it boils, adding sugar and almond flavour, or lemon -peel, and serve immediately. No. 187. — Cucumber Sauce. Two ounces of butter, one dessert-spoonful of flour, two ounces of pickled cucumbers, and two table-spoonfuls of cream. Put the flour and butter in a saucepan, with two tablespoonfuls of water ; add pepper and salt ; when it boils, put in the cucumber, cut very small ; let it stew gently about five minutes, and then stir in the cream, or two table-spoonfuls of brown sauce. No. 188. — Curry Sauce. Stir a little curry powder into either brown or butter saucel No. 189. — Egg Sauce. Six eggs, one third of a pint of butter sauce, three tablespoonfuls of cream, and one ounce of butter. Boil the eggs quickly five minutes, then put them in cold water, and when cool, peel and cut them in small pieces. Boil the butter sauce with the cream gently five minutes, adding a little white pepper and salt ; then add the eggs ; shake the pan round over the fire till the eggs are quite hot ; stir in the butter carefully till it is melted, and serve in a sauce-tureen. No. 190. — Fennel Sauce. Boil an equal quantity of parsley and fennel till tender, drain the water well away, and chop it very fine, and put it into butter sauce just when it is wanted. No. 191. — Gooseberry Sauce. Pick and wash some gooseberries, set them on the fire in cold water, let them simmer very carefully till tender, drain the water well away, put them into some butter sauce, sweetened with moist sugar ; add either a little juice of sorrel, or boiled parsley very finely chopped, or use the sweetened butter sauce alone. * No. 192. — Horse-radish Sauce. Four table-spoonfuls of grated horse-radish, two tea-spoonfuls of mixed mustard, one table-spoonful of sugar, and one small salt-spoonful of salt. Mix all together, and add as much vinegar as will just cover the ingredients. No. 193. — Mint Sauce. Wash and chop small some young mint ; put it in a sauceboat with as much vinegar, well sweetened, as will cover it.