ered a
wholesome vegetable, with slightly laxative properties.

PREPARATION AND COOKING.--Use only tender plants or the tender
leaves of the older stalks, and be sure to have enough, as spinach
shrinks greatly. A peck is not too much for a family of four or five.
Pick it over very carefully, trim off the roots and decayed leaves, and
all tough, stringy stalks, and the coarse fibers of the leaves, as those
will not cook tender until the leaves are overdone. Wash in several
waters, lifting grit. Shake each bunch well. Spinach is best cooked in
its own juices; this may be best accomplished by cooking it in a double
boiler, or if placed in a pot and slowly heated, it will however, be
stirred frequently at first, to prevent burning; cover closely and cook
until tender. The time required will vary from twenty minutes to half an
hour or more. If water is used in the cooking, have a half kettleful
boiling when the spinach is put in, and continue to boil rapidly until
the leaves are perfectly tender; then drain in a colander, press with
the back of a plate to extract all water, chop very fine, and either
serve with lemon juice as a dressing, or add a half cup of sweet cream
with or without a teaspoonful of sugar. Boil up once, stirring
constantly, and serve very hot. A garnish of sliced boiled eggs is often
employed with this vegetable.

CELERY.

DESCRIPTION.--The common celery is a native of Great Britain. In
its wild state it has a strong, disagreeable taste and smell, and is
known as _smallage_. By cultivation it becomes more mild and sweet. It
is usually eaten uncooked as a salad herb, or introduced into soups as a
flavouring. In its raw state, it is difficult of digestion.

Celery from the market may be kept fresh for some time by wrapping the
bunches in brown paper, sprinkling them with water, then wrapping in a
damp cloth and putting in some cool, dark place.

_RECIPES_

CELERY SALAD.--Break the stems apart, cut off all green portions,
and after washing well put in cold water for an hour or so before
serving.

STEWED CELERY.--Cut the tender inner parts of celery heads into
pieces about a finger long. The outer and more fibrous stalks may be
saved to season soups. Put in a stewpan, and add sufficient water to
cover; then cover the pan closely, and set it where it will just simmer
for an hour, or until the celery is perfectly tender. When cooked, add a
pint of rich milk, part cream if you have it, salt to taste