Celery Souffle

Auckland Star, Volume LXXII, Issue 181, 2 August 1941, Page 15

Celery Souffle

WINTER VEGETABLES

USE the white part of the celery only. Wash and cut it into small pieces and put them into a pan with a pint of to lib celery, one shallot, a bay leaf, and a spray of parsley, Simmer until the celery is tender, then strain off half a pint of the milk and pass the remainder through a hair sieve with the celery and shallot. Melt 2oz butter in a pan, add 2oz flour and the half pint of milk, and stir over a low heat until the mixture draws away from the sides of the pan. Add the celery puree, the yolks of two eggs, 4oz grated cheese and seasoning. Beat well, then stir in the stiffly whipped white of eggs very lightly. Put the mixture into a buttered souffle dish, round which a band of greased paper has been tied, and bake in a good oven until well risen and firm when pressed. Time about. 20 minutes. Remove the band of paper and serve immediately. The souffle may be baked in small china or paper cases if preferred, in which case they are cooked in about 12 minutes. Cauliflower Fritters Take the remains of a large cooked cauliflower, dip it in milk in which there has been boiled a slice or two of onion, and then in a good batter made of 4oz of flour, one white of egg, one tablespoonful of salad oil. a pinch of and a gill of tepid water. Stir in the white of egg last thing. Frv the fritters until they are a golden brown. Serve very hot. Creamed Leeks Carefully wash and prepare half a dozen leeks, boil them in salted water for 10 minutes or so, and drain. Put them into a stewpan with half a pint of milk, season well and cook slowly. When ready, drain off the milk and arrange the leeks in a hot vegetable dish.

Melt ioz butter in the stewpan, mix in a dessertspoonful of flour or cornflour, and then pour in the milk. Stir until boiling and cook a minute or two. Pour this sauce the , leeks and sprinkle a little chopped parsley on top.