A New System of Domestic Cookery

Stewed Celery.

Wash, and strip off the outer leaves of six heads; halve, or leave t h e m whole according to their size; cut them in four inch lengths. Put them in a stewpan with a cup of broth, or weak white gravy. Stew till tender; then add two spoonfuls of cream, and a little flour and butter, seasoned with pepper, salt, and nutmeg, and simmer all together.

Cauliflower in white Sauce.

Half boil, then cut into handsome pieces, and lay into a stewpan, with a little broth, a bit of mace, a little salt, and a dust of white pepper.

Simmer half an hour; then put a little cream, butter, and flower; shake and simmer a few minutes, and serve.

Spinach Should be very carefully picked and washed;. then boil, and squeeze it dry. Put it in a pan with abitofbutter, salt, and pepper; stew it, and serve.

French way.

Clean as before; then put it into a stewpan without water, a spoonful of gravy, and a lump of butter, salt, and pepper, and simmer till ready. If too moist, squeeze the gravy from it.

Stewed Red Cabbage.

I Slice a small, or half a large red cabbage: wash it, and put into a saucepan, with pepper and salt, | no water but what hangs about the former, and a | piece of butter. Stew till quite tender; then when going to serve, put to it half a cup of vinegar, and stir it over the fire.

I Serve for cold meat, or with sausages on it.