Practical household cookery

Select a nice bunch of new carrots, and blanch them in boiling water for ten minutes ; drain, and when cold rub their skin off with a cloth; slice them a quarter of an inch thick, put in a stewpan with an ounce of butter, a pint and a half of milk, a good pinch of salt, and a little grated nutmeg. Partly cover the stewpan and boil on a brisk fire for about twenty minutes, taking care to stir occasionally with a wooden spoon to prevent burning. When the milk is properly reduced, dish up and serve. 744. PUREE OF CARROTS. Scrape, clean, cut in slices, and blanch for ten minutes half a dozen nice long carrots; then proceed for the puree as for mashed turnips (No. 235), and serve. 745. CELERY WITH BEEF MARROW. Select six heads of fresh celery, trim the outside leaves, cut the roots to a point and the green parts straight, leaving each head ahout six inches long; then cut these lengthwise, in halves, and wash well Blanch in boiling water for ten minutes, and immerse in cold water. When properly drained, put them carefully in a stewpan with a pint and a half of good broth; season with salt and pepper; simmer gently for about an hour; when well glazed, dish up on a hot disk Have ready about two ounces of beef marrow boiled for four minutes in salt water; add it to the glaze in the stewpan; toss it and mash it well ; squeeze the juice of half a lemon ; toss again ; then pour it over the celery, and serva 746. CELERY AU GRATIN. Trim, cut in halves, and blanch six heads of celery as in the foregoing, then braize it in broth, properly seasoned, for an hour ; after which, dish it up as before, but without marrow and lemon -juice; sprinkle the top with grated cheese, put the dish in the oven to get brown ; then pour a gill of good gravy over, and serve. 747. CELERY WITH GRAVY. Trim as in the foregoing and blanch for ten minutes six whole heads of celery, then immerse them in cold water, drain, and put them in a stewpan with a pint and a half of broth and an ounce of butter ; season with salt and pepper ; cover the stewpan and simmer for an hour and a half; when well done, dish up, pour tho remainder of the gravy over, and serve. 2 A 748. VEGETABLE MABROW. BUTTER SAUCE. Cut the vegetable marrows, aooording to their size, in two, four, or six, lengthwise; peel and remove all the seed, and then drop them into boiling salt water and simmer till tender. When done, drain them carefully; dish the pieces inside up, pour some Butter sauce (No. 216) over, and serva 749. VEGETABLE MARROW. HOUSEWIFE STYLE. Select three small vegetable marrows about four inches long, peel, cut them lengthwise in quarters, and remove the seed. Blanch for five minutes in boiling water; dm drained, put them in a frying-pan with an ounce of butter and half a gill of salad oil, previously made hotfry on a brisk fire ; season with salt and pepper ; and when done, sprinkle two tablespoonfuls of grated cheese, dish up, and serve. 750. VEGETABLE HARROWS A L'lTALIENNE. Prepare and blanch three marrows as in No. 749; when drained, fry them till cooked, with two ounces of butter ; when tender, dish them up, cover with Tomato saucey and serve. Note. — Marrows fried in butter can be served with a Sharp, Espagnole, Yelout^, or Bdchamel sauce. 75L JERUSALEM ARTICHOKES. BUTTER SAUCE. Scrub and wash well in plenty of water a pound of Jerusalem artichokes; peel and boil them in salt water for about fifteen minutes. When done, drain them upon a cloth ; dish up, pour some Butter sauce (No. 216) over, anil serve. 752. JERUSALEM ARTICHOKES A LITALIENNE.