Celery Fritters.

Get a good-sized head of well-blanched celery, trim and cut in small pieces, put in salted boiling water for a few minutes, then drain.  Into a stewpan, or much better a steamer or double boiler, put 1/2 oz. butter, and into that shred a very small Spanish onion or a few heads of spring onion or shallots.  Add the drained celery, one or two spoonfuls milk, salt, white pepper, and pinch mace.  Allow to cook till quite tender then pour over a slice of bread free from crust and crumbled down.  If the bread is not moist enough add a little hot milk.  Allow to stand for a time, then drain away any superfluous moisture.  The difficulty is to get this dry enough, and that is why a double saucepan is much better than an open pan, in which it is scarcely possible to cook dry enough without burning.  Make a sauce with 1/2 oz. butter, 1/2 oz. flour, and 1/2 gill milk, and when it thickens add the panada, celery, &c.  Stir over gentle heat till the mixture is quite smooth and leaves the sides of the pan.  Remove from the fire and mix in one or two beaten eggs.  Turn out to cool, shape into fritters, and fry as mock sole.

Cauliflower Fritters

are made same as above, with cauliflower in place of celery.

Note.—­The eggs in this and mock sole may be left out, though they are an improvement and help to bind the mixture together.  Variety can be obtained by varying the seasonings, adding a little lemon juice or Tarragon vinegar, &c., either to the mixture or to the sauce.

Macaroni Omelet.

Boil 2 ozs. short cut macaroni in salted boiling water, and drain.  Put 3 dessertspoonfuls flour in a basin, smooth with a little cold milk, and pour a breakfast-cupful boiling milk over it, stirring vigorously all the time.  Add one or two spoonfuls of cream—­or a little fresh dairy butter or nut butter beat to a cream—­2 beaten eggs, teaspoonful minced parsley, same of grated onion, the macaroni, a large cup bread crumbs, seasoning of pepper, salt, &c.  Mix very well.  Put in buttered pie-dish and bake 30 to 40 minutes in brisk oven.  Turn out and serve with brown or tomato sauce.  Some grated cheese may be added if liked.

Macaroni Cutlets.

Boil 3 or 4 ozs. macaroni in salted water for 15 minutes.  Drain, and stew or steam till very tender along with some shred onion and tomatoes previously fried together, without browning, in 1 oz. butter.  If too dry add a very little milk.  When quite tender mix in enough bread crumbs to make a rather stiff consistency, also 1 or 2 ozs. grated cheese.  Mix well over the fire.  Add a beaten egg, pinch mace, and any other seasoning.  Mix well again, turn out to cool, form into pear-shaped cutlets, egg, crumb, and fry in usual way.

Macaroni Egg Cutlets

are made by adding 2 finely chopped hard boiled eggs to the above mixture.  Add when macaroni is cooked, along with crumbs, raw egg, seasoning, &c.