may be cooked in same way.  Remove stalks and “strings” and cut across diamondwise.

Broad Beans, Kidney Beans, &c.,

usually require to have the tough white sloughs removed.  To facilitate this, pour boiling water over, when they may be slipped off quite easily.  Cook same as green peas.

To Re-heat Peas, &c.,

Put a little butter in saucepan, a finely minced shallot or spoonful grated onion, and some tomato free from skin and seeds.  Simmer till cooked, lay in the vegetables to be warmed up.  Make thoroughly hot and serve.

Cauliflower.

Trim and lay in cold salt water for some time, then boil or steam till just done.  Trim off all the green leaves—­it is best not to do this before cooking, as it is not so ready to break—­lay in vegetable dish, and pour white sauce over.

Cauliflower au Gratin.

Prepare exactly as above.  Coat with the sauce, sprinkle all over with bread crumbs or grated cheese, or a mixture of both, put some butter in little bits over it, and bake a light-brown in moderate oven.

Artichokes.

These may be cooked same as cauliflower, but require longer time.  Cut the stalk off quite bare, and trim the leaves with scissors where necessary.  By way of variety the centre part may be removed and the cavity filled with forcemeat or sausage filling.  Serve with white sauce.

Jerusalem Artichokes.

Wash well, pare neatly, and lay in cold water and vinegar to cover.  Have ready some boiling water with a little salt and some milk.  Boil gently till tender—­15 to 20 minutes.  Drain, and serve with white sauce.

Fried Artichokes.

Parboil lightly, dry, dip in beaten egg, then toss in bread crumbs or a mixture of crumbs and grated cheese.  Fry in smoking hot fat, and serve very hot on a napkin.

Fried Celery.

Prepare exactly as above.  The pieces should be about 5 or 6 inches long. 
Pile up crosswise in serving.

Stewed Celery.

Wash and trim the celery into short lengths and allow to soak in vinegar and water for an hour or so before cooking.  Drain, and parboil in water containing a little salt and lemon juice or vinegar for 10 minutes.  Drain again, and stew for another 10 or 15 minutes in some good white stock.  Do not throw away the water in which celery, cauliflower, peas, &c., are boiled.  It can be added to the stock-pot.  Meantime toast a slice of bread, dip it in this celery water, and lay on ashet cut in triangles.  Lay the celery on this when cooked, make the stock in saucepan into a good sauce with flour and butter, and pour over.

Seakale

is rather scarce and expensive as a rule, but it is well to know how to cook it when occasion offers.  It is a choice delicacy for an invalid or convalescent.  Soak in salted cold water for a time, trim neatly and cook till tender—­about half-an-hour in fast boiling water containing a little salt and lemon juice.  Drain, and serve on toast with white sauce over.