Baked Celery.
Cut two bunches of celery, the best stalks only, into inch-lengths, and stew in boiling water, a little salt, for ten minutes. Drain off the water, and add a cup of milk, a tablespoonful of butter, rolled thickly in flour, a little pepper and salt. Simmer three minutes after heating, and pour into a shallow bowl to cool. Butter a bake-dish, strew the bottom with fine bread-crumbs. When the celery is almost or quite cold, beat into it two eggs, and pour into the dish. Strew bread-crumbs thickly over the top, turn a tin plate over all, and bake twenty minutes. Remove the cover and brown.