BAKED CELERY
Cut 2 bunches of celery into two-inch lengths, wash thoroughly, and let blanch in boiling water and milk, using equal quantities of each, for fifteen minutes, then remove the celery and let it cool; add to 1 cup of the milk and water stock 1 tablespoon of butter blended with 1 tablespoon of flour, some pepper and salt, and when smoothed remove from the fire and beat into it vigorously 2 eggs. Arrange the celery in a buttered baking dish, pour the sauce over it, spread the top thickly with crumbs, and put in the oven. Cover for twenty minutes, then uncover and let brown nicely before serving.
CÊPES IN BLACK BUTTER
French Cêpes come in tin or glass. Put 3 tablespoons of butter in a pan, with 2 bay leaves, a few celery seeds and 1 clove of garlic; let it slowly brown. Strain and add cêpes and let them heat in the butter. Season with salt and paprika and serve very hot.
AMERICAN SWEET CORN
Sweet corn on the cob, which has been picked within twenty-four hours of the time of using, should be dropped into rapidly boiling, slightly salted water, and boiled not more than eight or ten minutes.