When the celery is tender use some of the water in which it is stewed to make a sauce to serve with it, or better still, stew the celery in milk.

The sauce looks best when it is thickened with the yolks of eggs.

A very nice sauce indeed can be made by first thickening the milk or water in which the celery is stewed with a little white roux, and then adding a quarter of a pint of cream boiled separately.

Stewed celery should be served on toast, like asparagus; a little chopped blanched parsley can be sprinkled over the white sauce by way of ornament, and fried bread should be placed round the edge of the dish.
Stewed celery can also be served with sauce Allemande or Dutch sauce.
ENDIVE .-- Endive is generally used as a salad, but is very nice served as a vegetable, stewed.

White-heart endives should be chosen, and several heads will be required for a dish, as they shrink very much in cooking.