BRAISED CELERY.

Take six good heads of celery, trim to about six inches in
length, parboil them in water with a little salt about ten min-
utes, take them out and drain them in a cloth or hair sieve,
then place in a stewpan with one pint of stock-broth, add a little
grated nutmeg and some seasoning, and boil gently for one hour.
When cooked, take out the heads with a slice, drain on a cloth,
add a little roux to the gravy, and boil for a few minutes ; place
the celery in a hot dish and strain the boiling sauce over it,
garnish the sides with some small pieces of well-buttered, fresh-
made toast, and serve very hot.

BANANA CREAM.

Procure five ripe bananas, take off the skins and pound the
fruit in a mortar with five ounces white sugar to a pulp. Beat
up half a pint of good cream to a stiff froth, add the pounded
bananas and half a glass of brandy and the juice of one
lemon ; mix well together, then add one-half ounce isinglass
dissolved, a little boiling -water, gently whisk in and fill the
mould, set in a cool place until wanted. When required, dip
the mould in warm water for a few seconds, wipe with a cloth,
and turn out into a glass or silver dish.

FRENCH PASTRY.

Roll out a sheet of puff-paste, a quarter of an inch thick, cut
into diamond, round and square-shaped pieces, gather the four
corners of the squares into the middle, and stamp with a small
round cutter ; stamp the diamonds and rounds with three very
small round cutters placed side by side, lay all on a sheet of paper
on a baking-tin, lightly dust with white powdered sugar, and bake
in a hot oven about ten minutes, more or less, according to the
heat ; when baked, take off the paper and fill the marked places
with different-colored jams and jellies ; thus, in some, for variety,
place greengage jam, yellow apple jelly, and red currant jelly ;
in others, apricot jam, raspberry jam, and some preserved fruits.
Dish the pastry on lace papers, in silver or glass dishes, in the
form of a pyramid.

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