Steam until tender. Serve whole or mashed with butter.


9. CAULIFLOWER.

Steam. This may be done in a large saucepan if a steamer is not available.
Support the cauliflower on a pudding basin or meat stand--anything which
will raise it just above the level of the water. Serve with white sauce or
tomato sauce.


10. CELERY.

Stew. Choose a small head of celery, not a large, coarse head which will
be tough. Well wash and cut into about 8 pieces. (Keep any large coarse
sticks, if such are unavoidably present, for soup.) Put in stew-pan and
barely cover with water. Simmer until tender. Lift out on to hot dish.
Thicken the liquor with a little wholemeal flour, add a small piece of
butter pour this sauce over celery, and serve.


11. CELERIAC.

This is a large, hard white root, somewhat resembling a turnip in
appearance, with a slight celery flavour. It is generally only stocked by
"high-class" greengrocers. It costs from 1-1/2d. to 3d., according to
size. It is nicest cut in slices and fried in fat or oil until a golden
brown.