[RICE CROQUETTES.]
Put three-quarters of a cup of milk in a saucepan over the fire, with a generous tablespoonful of butter, a heaping teaspoonful of sugar, and when it comes to a boil add a cup and a half of boiled rice, a saltspoonful of powdered cinnamon or nutmeg, if preferred, and salt to taste. Mix well, let it come to a boil and add a beaten egg, 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.