253.—CREAMED CELERY ROOT (Celeriac) WITH CHEESE
Peel celery root, cut in half-inch cubes, and cook until tender in boiling salted water, to which a tablespoon of vinegar has been added. To three cups of root add one and one-half cups of White Sauce (see No. 207); put into a baking dish, sprinkle with a third of a cup of grated cheese, and place in a hot oven until cheese melts. Celery may be used in place of celery root.
254.—SOUTHERN CORN PUDDING
| 1 tablespoon bacon fat | 1 egg well beaten |
| ½ green pepper chopped | 1 cup milk |
| 1 slice onion chopped | ½ teaspoon salt |
| 1 can corn chopped | ¼ teaspoon paprika |
| 2 tablespoons dried bread crumbs | 2 slices bacon chopped fine |
Cook pepper and onion in bacon fat five minutes; add corn, crumbs, egg, milk, and seasonings; pour into a greased baking dish, sprinkle with the chopped bacon, and bake in a slow oven until firm, or about twenty-five minutes.
255.—CUCUMBERS SAUTÉED
Peel two cucumbers, cut in halves crosswise, slice in one-third-inch slices lengthwise, and soak in salted water for one hour; drain, dry, dip in flour seasoned with salt and pepper, and sauté in hot fat until brown. Serve on toast.
256.—CARROTS SAUTÉED
Select very small carrots; wash, scrape, and cook until tender in boiling salted water. Drain, dredge with flour, and sauté in fat until brown.