H WHITE SAUCE.

Trim the cauliflower, cutting away only the bad and bruised leaves and
the coarse part of the stalk. Put it into salt water to force out any
insects in the cauliflower. After soaking, wash it well in fresh water
and boil quickly until tender, and serve with white sauce.

CELERY (ITALIAN).

2 heads of celery, 1/2 pint of milk, 1 oz. of butter, 1 egg, 1 cupful
of breadcrumbs, pepper and salt to taste. Cut up the celery into
pieces, boil it in water for 10 minutes; drain it and put it into the
stewpan with the milk, 1/2 oz. butter, pepper and salt. Simmer the
celery gently until tender, put it aside to cool a little, and add the
egg well beaten. Butter a shallow dish, strew it well with some of the
breadcrumbs, and pour in the celery, sprinkle the rest of the
breadcrumbs over the top, put the butter over it in little bits, and
bake the celery until brown.

CELERY (STEAMED) WITH WHITE CHEESE SAUCE.

Prepare the celery as in previous recipe, leaving it in long pieces,
and place it in a vegetable steamer, which consists of a large
saucepan over which is fitted a perforated top. Add a little pepper
and salt, and let the celery steam for 1-1/2 hours. For the sauce you
need: 1 pint of milk, 1 oz. of butter, 1 dessertspoonful of Allinson
cornflour, 1-1/2 oz. of grated cheese, pepper and salt to taste. Boil
the milk with the butter, thicken it with the cornflour smoothed first
with a spoonful of water, and last add the grated cheese and
seasoning; let the sauce simmer, stirring it until the cheese is
dissolved. Have ready some Allinson plain rusks on a flat dish, place
the celery on it, pour the sauce over, and serve very hot.

CELERY (STEWED) WITH WHITE SAUCE.

2 or 3 heads of celery (according to quantity required), 2 oz. of
butter, 1 dessertspoonful of flour, 1/2 pint of milk, pepper and salt
to taste. Remove the outer hard pieces from the celery, saving them
for flavouring soups or sauces; wash well and cut up in pieces about 3
inches long. Set over the fire with 1/2 pint of water, the butter and
seasoning. Let cook gently until the celery is quite tender, which
will take about 1 hour; add the thickening and the milk. Let all
gently simmer for a few minutes, and serve.

LEEKS.

Remove the coarse part of the green stalks of the leeks. If the leeks
are gritty cut them right through and wash them well, and if necessary
use a brush to get out the sand. Tie the leeks in bunches and steam
them unt