Melt the butter in a stewpan, and put in the onions to stew gently for 3 or 4 minutes; then add the celery, spinach, lettuces, and parsley, cut small.

Put the pulp back in the soup, cut up the celery in it, and simmer till this is tender.

Time.25 minutes to boil the celery.

Have ready sufficient boiling water just to cover the celery, with salt and butter in the above proportion.

Boil the peas, and rub them through a sieve; add the gravy, and then stew by themselves the celery, onions, lettuce, and asparagus, with the water.

Now cut the chickens up into small bits (do not chop), cut white, crisp celery in half inch pieces, and sprinkle with fine salt, allowing half as much celery as you have chicken, mixing the chicken and celery, using two silver forks to do this.

Put the cream and pounded mace into a stewpan; shake it over the fire until the cream thickens, dish the celery, pour over the sauce, and serve.

Make a cream sauce; drop the celery into it; heat thoroughly and serve.

Boil all together for fifteen or twenty minutes, until well flavored, remove the celery with a fork, add salt, and serve with or without the hard-boiled yolk of an egg in each soup plate.

Wash and trim the celery into short lengths and allow to soak in vinegar and water for an hour or so before cooking.

Banks notes the vegetation as more exuberant than he expected; the dominant colour of the flowers, white; and he collected wild celery and scurvy grass in large quantities, which was mixed with the food on board ship as long as it could be preserved in a wholesome condition.

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