Fried Celery (Hot)
Thoroughly wash three heads of celery, remove the leaves, and cut into 4 inch lengths, then put in a stewpan with ½ a pint of stock and a seasoning of pepper and salt. Simmer gently for a quarter of an hour. Let the celery cool, then take it out, dip it in egg and breadcrumb, and fry in butter. Serve very hot, and hand tomato sauce with it.
For the following vegetable dishes, see
10s. a Head for Housebooks:—
Potato Cakes, Ribbons, à la Maître d’Hôtel, Balls, Cones, Eggs au Gratin, Tomato Savoury, and Cabbage Cakes.
Cauliflower au Gratin, and Curried.
Artichoke Chips.
Tomato Rice.
Vegetable Marrow au Gratin. Fried.
Turnip Tops.
Purée of Green Peas.
Salsify or Celery au Gratin.
Onion Purée.
Haricot Bean Curry, Patties, Croûtons.
Cabbage and Eggs.
The Single-handed Cook.
Scalloped Artichokes.
Asparagus and Eggs.
Stewed Cabbage.
Glazed Carrots.
Cauliflowers, Aigrettes au Gratin, Croûtons, Fritters.
Celeriac au Gratin, Purée, with Brown Sauce.
Croûstades of Broad Beans.
Beetroot with Parsley Sauce.
Brussels-sprouts au Gratin.
Purée of Flageolets, with Parsley Sauce.
Mushrooms and Tomatoes, Baked, Stewed.
Parsnip Cakes.
Peas à la Française, and Carrots à la Crême.
Potatoes Lyonnaise, à la Donna, Puffed, Soufflé.
Seakale au Gratin, Curried, Fried, with White Sauce.
Onions en surprise.
Tomatoes, with Eggs, Roasted.
Vegetable Pie.
CHAPTER III
How to Cook Corn, Haricot Beans, and Lentils, and to Make Vegetable Soufflés.
Of all the cereals none, I think, yields a better result than corn—known to some people as green, and to others as Indian corn or maize. Freshly cut, boiled, and eaten with salt, pepper, and oiled butter, it is delicious; but every one, alas, does not grow it, and many folk have to be content with the tinned corn, which, nevertheless, is excellent. It may be bought in tins of two sizes, and is quite inexpensive.