Celery Salad.
- 2 bunches of celery.
- 1 tablespoonful of salad oil.
- 4 tablespoonfuls of vinegar.
- 1 small teaspoonful fine sugar.
- Pepper and salt to taste.
Wash and scrape the celery, lay in ice-cold water until dinner-time, when cut into inch-lengths, season, tossing all well up together, and serve in a salad bowl.
Cauliflower au gratin.
- 1 large cauliflower.
- 4 tablespoonfuls grated cheese.
- 1 cup drawn butter.
- Pepper and salt.
- A pinch of nutmeg.
Boil the cauliflower until tender (about twenty minutes), having first tied it up in a bag of coarse lace or tarlatan. Have ready a cup of good drawn butter, and pour over the cauliflower, when you have drained and dished the latter. Sift the cheese thickly over the top, and brown by holding a red-hot shovel so close to the cheese that it singes and blazes. Blow out the fire on the instant, and send to the table.