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Vegetables: Stewed

Stewed Celery.

Remove the leaves from the stalks.

Scrape rusted or dark spots, cut into pieces three inches long, and put in boiling water. Add 1 teaspoonful salt for 2 quarts water. Boil rapidly fifteen minutes. Pour off the water, rinse with cold water, then drain.

Finish in the following manner: Put the celery in the stewpan with 1 tablespoonful butter, and 1 teaspoonful salt for each quart celery. Cover, and cook slowly for fifteen minutes.

Shake the pan frequently while the celery is cooking. Serve hot. -MARIA PARLOA.

Boiled Onions in White Sauce.

Peel the onions and drop in cold water. Put in a stewpan with boiling salted water. Cook rapidly for ten minutes. Drain off the water and cover the onions with hot milk.

Simmer half an hour. Beat together 1 tablespoonful butter and 1 level tablespoonful flour. Add 1 teaspoonful salt and 1 teaspoonful white pepper. Gradually beat in cupful of the milk in which the onions are cooking. When smooth, stir the mixture into the onions and milk. Let it cook ten minutes longer.

Stewed Onions.

Cut the onions in slices and boil in salted water ten minutes. Drain, add 2 tablespoonfuls butter, 1 teaspoonful salt, ½ teaspoonful pepper. Cover the stewpan, and cook over a hot fire five minutes, shaking the pan occasionally. Set it back where it will cook slowly for forty minutes.

Stewed Cucumbers.

Stew pared cucumbers, cut in quarters, for fifteen minutes, with a little water and a small minced onion.

Pour off the water; stir in flour, butter, and salt; heat for two or three minutes, then serve.