STEWED CAULIFLOWER.—­Boil in as little water as possible, or steam until tender; separate into small portions, add milk, cream and salt to taste; stew together for a few minutes, and serve.

SCOLLOPED CAULIFLOWER.—­Prepare the cauliflower, and steam or boil until tender.  If boiled, use equal quantities of milk and water.  Separate into bunches of equal size, place in a pudding dish, cover with a white or cream sauce, sprinkle with grated bread crumbs, and brown in the oven.

SPINACH.

DESCRIPTION.—­This plant is supposed to be a native of western Arabia.  There are several varieties which are prepared and served as “greens.”  Spinach is largely composed of water.  It is considered a wholesome vegetable, with slightly laxative properties.

PREPARATION AND COOKING.—­Use only tender plants or the tender leaves of the older stalks, and be sure to have enough, as spinach shrinks greatly.  A peck is not too much for a family of four or five.  Pick it over very carefully, trim off the roots and decayed leaves, and all tough, stringy stalks, and the coarse fibers of the leaves, as those will not cook tender until the leaves are overdone.  Wash in several waters, lifting grit.  Shake each bunch well.  Spinach is best cooked in its own juices; this may be best accomplished by cooking it in a double boiler, or if placed in a pot and slowly heated, it will however, be stirred frequently at first, to prevent burning; cover closely and cook until tender.  The time required will vary from twenty minutes to half an hour or more.  If water is used in the cooking, have a half kettleful boiling when the spinach is put in, and continue to boil rapidly until the leaves are perfectly tender; then drain in a colander, press with the back of a plate to extract all water, chop very fine, and either serve with lemon juice as a dressing, or add a half cup of sweet cream with or without a teaspoonful of sugar.  Boil up once, stirring constantly, and serve very hot.  A garnish of sliced boiled eggs is often employed with this vegetable.

CELERY.

DESCRIPTION.—­The common celery is a native of Great Britain.  In its wild state it has a strong, disagreeable taste and smell, and is known as smallage.  By cultivation it becomes more mild and sweet.  It is usually eaten uncooked as a salad herb, or introduced into soups as a flavouring.  In its raw state, it is difficult of digestion.

Celery from the market may be kept fresh for some time by wrapping the bunches in brown paper, sprinkling them with water, then wrapping in a damp cloth and putting in some cool, dark place.

RECIPES

CELERY SALAD.—­Break the stems apart, cut off all green portions, and after washing well put in cold water for an hour or so before serving.