Every tree in this country, where wood is grown like any other crop, was speckled with white spots where branches had been trimmed away, and below the timber was piled heavy logs for lumber, smaller ones cut into firewoodthe very twigs piled as carefully as so many stacks of celery.

If celery is out of season, a little celery seed does very well.

If celery is out of season, a little celery seed does very well.

Celery Soup.

For this use a large well-blanched head of celery.

When celery is not to be had celery seed or celery salt gives a good flavour.

When celery is not to be had celery seed or celery salt gives a good flavour.

Cut different vegetablescarrot, turnip, celery, &c., in thin strips about 1 inch long, boil in salted water, and add to boiling clear stock.

Some will not be available, but in their place will be celery, parsnips, Brussels sprouts, leeks, &c. Dried green peas, soaked for 12 hours, can be used, or a good canned variety, and I may say that many delicious vegetables are now to be had in tins, or, better still, in glass jars.

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.

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.

Add the drained celery, one or two spoonfuls milk, salt, white pepper, and pinch mace.

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

Some finely shred white celery along with the onions is a welcome addition, but is not indispensable.

Fill in with any savoury mixture, such as lentils, tomatoes, mushrooms, celery, carrots, &c. Put more strips of macaroni or a slice of buttered bread on the top.

Celery Souffle.

white crisp celery and cut small.

Sprinkle a little grated Parmesan cheese and celery, salt on the top, and bake in hot oven 10 minutes.

Celery Cream is another delicacy well suited to a special occasion.

Prepare and cook celery as for souffle, drain and rub through sieve.

Take 1/2 gill cream and same of milk, drained from the celery, and add to eggs, &c. Place over a slow fire, or better still, a gas stove turned low, and stir till the mixture thickens, but it must not boil, then add the celery and mix.

Celery or Asparagus Quenelle is made much in the same way.

To every teacupful celery or asparagus pulp allow 2 cupfuls fine white bread crumbs.

Thus, fritters, moulds, quenelles, &c., may be varied at pleasure by substituting cauliflower, the white of spring onions or leeks, &c., for the celery or other ingredients mentioned.

Turn the lentils into this pan, add some chopped celery if at handit is very good without, but to my taste most dishes are improved by celeryand allow to simmer an hour longer.