water for 1 hour. Turn out on _very_ hot dish and serve immediately,
or slip off paper band and pin hot napkin round. If allowed to stand any
time it will be quite flat before serving. A rather daintier if more
troublesome way is to fill small souffle cases three-fourths full with the
above mixture. Sprinkle a little grated Parmesan cheese and celery, salt on
the top, and bake in hot oven 10 minutes. Arrange tastefully on hot napkin.

NOTE.--Very dainty souffle cases are now to be had in white fluted
fire-proof china. These can come straight to table without any trouble of
swathing with napkins, paper collars, and the like.


Celery Cream

is another delicacy well suited to a special occasion. Prepare and cook
celery as for souffle, drain and rub through sieve. Have enamelled or
earthenware saucepan on the table, rub the bottom with a little butter, and
break in 2 large eggs or 3 small ones. Season with white pepper, celery
salt, lemon juice, mace, &c., and beat slightly. 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. Have
one large timbale mould or 8 to 10 small ones well buttered, fill in with
the cream, cover with buttered paper, and steam very gently till set--30
minutes if large mould--10 minutes if small ones. If a large one turn out
and fill in centre with tomatoes, mushrooms, &c. If small ones arrange
round ashet with baked tomatoes, spinach, green peas, &c., in the centre of
the dish.

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