Mrs. Beeton's Dictionary of Every-Day Cookery. Mrs. Beeton

poured over, the same as asparagus is dished. Time.—Large heads of celery 25 minutes, small ones 15 to 20 minutes, after the water boils. Average cost, 2d. per head. Sufficient for 5 or 6 persons. Seasonable from October to April.

CELERY, Stewed (with White Sauce).

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      Ingredients.—6 heads of celery,½ pint of white stock or weak broth, 4 tablespoonfuls of cream, thickening of butter and flour, 1 blade of pounded mace, a very little grated nutmeg; pepper and salt to taste. Mode.—Wash the celery, strip off the outer leaves, and cut it into lengths of about 4 inches. Put these into a saucepan, with the broth, and stow till tender, which will be in from 20 to 25 minutes; then add the remaining ingredients, simmer altogether for 4 or 5 minutes, pour into a dish, and serve. It may be garnished with sippets of toasted bread. Time.—Altogether,½ hour. Average cost, 2d. per head. Sufficient for 5 or 6 persons. Seasonable from October to April.

      Note.—By cutting the celery into smaller pieces, by stewing it a little longer, and, when done, by pressing it through a sieve, the above stew may be converted into a Purée of Celery.

CELERY VINEGAR.

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      Ingredients.—¼ oz. of celery-seed, 1 pint of vinegar. Mode.—Crush the seed by pounding it in a mortar; boil the vinegar, and when cold, pour it to the seed; let it infuse for a fortnight, when strain and bottle off for use. This is frequently used in salads.

CHAMPAGNE-CUP.

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      Ingredients.—1 quart bottle of champagne, 2 bottles of soda-water, 1 liqueur-glass of brandy or Curaçoa, 2 tablespoonfuls of powdered sugar, 1 lb. of pounded ice, a sprig of green borage. Mode.—Put all the ingredients into a silver cup; stir them together, and serve the same as claret-cup. Should the above proportion of sugar not be found sufficient to suit some tastes, increase the quantity. When borage is not easily obtainable, substitute for it a few slices of cucumber-rind. Seasonable.—Suitable for pic-nics balls, weddings, and other festive occasions.

CHARLOTTE-AUX-POMMES.

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      Ingredients.—A few slices of rather stale bread ½ inch thick, clarified butter, apple marmalade, with about 2 dozen apples,½ glass of sherry. Mode.—Cut a slice of bread the same shape as the bottom of a plain round mould, which has been well buttered, and a few strips the height of the mould, and about 1½ inch wide; dip the bread in clarified butter (or spread it with cold butter, if not wanted quite so rich); place the round piece at the bottom of the mould, and set the narrow strips up the sides of it, overlapping each other a little, that no juice from the apples may escape, and that they may hold firmly to the mould. Brush the interior over with the white of egg (this will assist to make the case firmer); fill it with the apple marmalade, with the addition of a little sherry, and cover them with a round piece of bread, also brushed over with egg, the same as the bottom; slightly press the bread down to make it adhere to the other pieces; put a plate on the top, and bake the charlotte in a brisk oven, of a light colour. Turn it out on the dish, strew sifted sugar over the top, and pour round it a little melted apricot jam. Time.—40 to 50 minutes. Average cost, 1s. 9d. Sufficient for 5 or 6 persons. Seasonable from July to March.