Meanwhile skin the onions, fry them in hot butter, but very slowly, to prevent them taking colour, drain well from fat, and keep them hot. Add the flour to the butter, and fry for a few minutes without browning. Take up the celery, add the strained stock to the milk, pour both on to the roux or mixture of flour and butter, and stir until boiling. Season to taste, add the cream, and ½ the parsley, arrange the celery in a circle on a hot dish, pour over the sauce, pile the onions high in the centre, sprinkle over them the remainder of the parsley, and serve. The celery may also be served on croûtes of fried or toasted bread, arranged in rows with the onions piled between them. A nice change may be made by substituting mushrooms for the onions.
Time.—About 45 minutes. Average Cost, 1s. 10d. to 2s. 3d. Seasonable from September to February. Sufficient for 4 or 5 persons.
1491.—CHICORY, TO DRESS.
See Endive, Recipe No. 1510.
1492.—CORN, FRIED (Preserved). (Fr.—Mais.)
Ingredients.—1 tin of corn, 2 tablespoonfuls of oiled butter, 2 eggs, salt and pepper, butter for frying.
Method.—Pound the corn in a mortar until quite smooth, then work in the oiled butter and eggs, and season to taste. Form the mixture into small oval or round shapes, fry both sides until lightly browned then serve.
Time.—To fry, from 8 to 10 minutes. Average Cost, 1s. 4d. to 1s. 6d. Sufficient—for 5 or 6 persons. Seasonable at any time.
1493.—CORN, GREEN, BOILED.
Ingredients.—Green corn, butter, salt and pepper.
Method.—Remove all the husk from the corn except the inner layer; strip this down, and take away all the silk surrounding the corn. Replace the remaining layer of husk, tie securely, and place the ears in a stewpan containing sufficient boiling water to cover them. Boil gently from 15 to 20 minutes, then remove the strings, and serve with oiled butter highly seasoned with salt and pepper.
Time.—To cook the corn, from 15 to 20 minutes. Average Cost, uncertain. Allow 1 to each person. Seasonable from May to July.
1494.—CORN PUDDING.
Ingredients.—6 ears of green corn, 6 eggs, 1½ pints of milk, salt and pepper, nutmeg, sweet sauce (see Sauces).
Method.—Grate the corn, beat and add the eggs, stir in the milk,
