is made much in the same way. To every teacupful celery or asparagus pulp
allow 2 cupfuls fine white bread crumbs. Beat up two or three eggs, add,
and mix well. Steam in large or small moulds, or divide into spoonfuls,
shape round, and poach in boiling water, stock, or milk. Serve with cooked
tomatoes or sauce, or they may be put in tureen with clear or white soup.

Many toothsome variants of the foregoing recipes will suggest themselves as
one goes along, so that it is needless to detail each at length. 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. By the way, we do not appreciate the food
value of leeks as much as we ought. A dozen or so of the thickest


Leeks Stewed or Steamed

in milk or stock, and served with the liquor made into a white sauce, is a
dish as delicious as it is wholesome and blood-purifying.

Needless to say, everything should be the best of its kind and absolutely
fresh. To ensure this we should make a point of using as far as possible
those which are in season at the time, as however well preserved they may
be, vegetables, especially the finer sorts, lose in flavour and
wholesomeness every hour between the garden and pot.



Substantial Savouries.