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Cayenne Vinegar, or Essence of Cayenne

INGREDIENTS.- 0%. of cayenne pepper, pint of strong spirit, or 1 pint of vinegar.

Put the vinegar, or spirit, into a bottle, with the above proportion of cayenne, and let it steep for a month, when strain off and bottle for use. This is excellent seasonvery sparingly. ing for soups or sauces, but must be used blanched, this vegetable is generally eaten Celery. With a good heart, and nicely Let the roots be washed free from dirt, all raw, and is usually served with the cheese. the decayed and outside leaves being cut off, preserving as much of the stalk as possible, and all specks or blemishes being carefully removed. Should the celery be large, divide it lengthwise into quarters, and place it, root downwards, in a celery-glass, which should be rather more than half filled with water. The top leaves may be curled, by shredding them in narrow strips with the point of a clean skewer, at a distance of about 4 inches from the top. SEASONABLE from October to April.

Note. This vegetable is exceedingly useful for flavouring soups, sauces, &c. (the outside leaves alone serve for this purpose), and makes a very nice addition to winter salad.