Put it in boiling water, milk, or stock, with a little salt and butter, and simmer gently for twenty minutes or more, until quite tender.
Dish on a piece of toast.
If liked, a sauce may be made with the liquor in which the celery has been cooked, and poured over it.
Vegetable Marrows.
Peel the marrows thinly, and cut them in quarters, removing the seeds.
Put them in boiling water, with salt in the proportion of one tablespoonful to every two quarts of water, and boil gently until tender.
They may be served, if desired, with French or white sauce poured over them.
Marrows are very nice when boiled in milk; the milk can afterwards be used to make the sauce.
Cabbage.
Take off the outer decayed leaves, and soak the cabbage in salt and water, to draw out any insects. If very large, cut into quarters.