CREAMED CELERY.
Cut in inch pieces and cover with milk, to which, when boiling, add salt and a small piece of butter. Serve hot.
DICED TURNIPS.
Pare, slice, cut in dice an inch square; boil until nearly done in as little water as possible. To one quart of turnips, add one tablespoon sugar, and salt to taste; when boiled quite dry, add two or three spoons of cream and a beaten egg. — Mrs. A. J. Lampshire.
CHOPPED PICKLE.
One peck of green tomatoes, one pint green peppers, two quarts green cucumbers, four bunches celery and one ounce celery seed, one ounce mustard seed, five cents worth of turmeric in a bag, one large cup brown sugar, two heads of cabbage, one-fourth pound horse-radish. Sprinkle salt over cabbage and tomatoes, and let drain over night; rinse with water in the morning. Put seeds and turmeric in vinegar and boil, pour over the ingredients while hot.