remove from
the fire, turn into a plate to get cold, form into cylinders and cook in
boiling fat.

FRICASSEE OF CELERIAC.

Wash and peel the celery roots, cut them into dice and cook until tender
in as little water as possible, and when nearly done add a little salt.
Make a sauce of two tablespoonfuls of butter and one tablespoonful of
flour cooked together until smooth without browning. Then add a cup of
rich milk, and when this boils turn the celery dice with the water in
which they were boiled into the sauce, season to taste with salt and
pepper. When ready to serve beat one egg yolk with a tablespoonful of
cream and stir carefully into it, remove at once from the fire, pour
into a vegetable dish, sprinkle with a little parsley minced fine, and
serve.

YELLOW TURNIP RAGOUT.

Take one large yellow turnip, peel, wash and wipe dry, cut in oblong
pieces. Brown a good lump of butter in a spider, simmer the turnip
slices in this until nicely browned, taking care not to burn them. Put
all into a saucepan with only water enough to cook them tender, cover
tightly, when done, brown a little butter and flour together to make the
gravy the proper consistency, season with pepper and salt and serve.

TOMATOES STUFFED WITH CHEESE.

Cut six tomatoes in half, scoop out part of the inside and put this in a
saucepan and cook until nearly all the water has been absorbed, then add
half a teaspoonful of sugar, one heaping tablespoonful of butter, two
heaping tablespoonfuls of grated cheese, two heaping tablespoonfuls of
dried bread crumbs, pepper and salt to taste, and a few drops of onion
juice. Sprinkle the tomatoes with salt, pepper, a little sugar and
grated cheese, then fill them with the dressing, dot them with tiny bits
of butter and sift over them a few bread crumbs. Melt half a teaspoonful
of butter in a baking pan, put the tomatoes in and bake twenty or
twenty-five minutes. Take them out carefully when done, arrange on a
dish, make a little gravy in the pan in which they were baked by adding
a little more butter, half a cupful of milk, a heaping teaspoonful of
flour, and salt and pepper to taste. Serve in a sauceboat.

JERUSALEM ARTICHOKES.

Wash and peel a dozen artichokes, selecting them as nearly the same size
as possible. Cover with boiling water and cook until tender, drain at
once and pour over them a cream sauce, sprinkle a little finely chopped
parsley over them and serve.

ASPARAGUS.

Scrape and