mushrooms, onions, celery, fried slices of carrot, lentils, &c. An hour
before dinner cover with buttered paper and steam. Turn out on hot dish,
cut a round off the top, and either serve as it is with garnish and sauce,
or brush over with beaten egg, sprinkle with fine crumbs, and brown in brisk
oven.


Vegetable Goose.

Put 2 teacupfuls crumbs in basin and pour boiling water or milk over. Let
soak for a little, then press out as much moisture as possible. Add
dessertspoonful grated onion, teaspoonful chopped parsley, pinch herbs or
mace, salt, white pepper, 1/2 teaspoonful "Extract," and some mushroom
ketchup. Mix all well, and add a beaten egg to bind. If too stiff add a
little milk, stock, or gravy. Put in flat well-buttered baking-tin, and
bake for about an hour, basting occasionally with butter or vegetable fat.
Serve with fried tomatoes or any suitable sauce.


Celery Souffle.

This is exceedingly good if nicely made and served. Clean 1/2 lb. white
crisp celery and cut small. Simmer in enamel pan or steam with as little
milk as possible till tender, then boil rapidly to reduce the liquid. Rub
through a sieve and set aside to cool. Beat 1 oz. fresh butter to a cream
and add yolks of 2 eggs, one at a time, beating well in, also barely 1 oz.
grated cheese and seasoning to taste. Mix well. Beat whites of 3 eggs
quite stiff and mix in very lightly. Butter souffle tin and tie band of
buttered paper round, to come 2 inches above the rim. Fill in mixture--not
more than three-fourths full, and steam very gently in barely an inch of