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Celeriac or Turnip-Rooted Celery

Pare one dozen of the celeriac, throw into cold water for thirty minutes. Then put in a saucepan, cover with boiling water, add a half teaspoonful of salt and boil thirty or thirty-five minutes. They should be tender when pierced with a fork. When done, drain, cut in slices, dish, cover with Cream Sauce and serve.

These roots also make a delightful salad dressed with Mayonnaise.