For Celery Stalks

Have some good heads seven inches long; remove the outer leaves until the the fine, tender, yellow ones are reached, then clean them by cutting off all the hard parts; split the stalks into four, and make a few slight incisions on their length; throw them at once into cold water, and all those parts that are notched will curl outward, giving the celery a beautiful appearance. They are either served in side dishes or else in high glass stands.

For Celery, Fennel. Celery Hearts. - Pare these well, wipe them on a cloth, and lay them on side dishes; serve at the same time, anchovies pounded and pressed through a sieve diluted with warm oil. English people eat celery with the cheese, the Italians eat fennel at the end of the repast.

For Celery Knobs, With Vinaigrette Mayonnaise

For vinaigrette, wash the knob, and put it to cook in boiling, salted water, refresh it, and cut it up into slices, from these remove some round pieces with a vegetable cutter one and three-quarters to two inches in diameter, and lay them on a deep dish to marinate in oil, vinegar, salt, and pepper. Two hours later, drain them off, and mix them in some mayonnaise; lay them in a line on a side dish and surround them with anchovy fillets. Decorate with pounded hard boiled egg-yolks rubbed through a sieve, mixing in half the same quantity of mayonnaise, and push this through a cornet; lay tarragon leaves on the outside, and throw over some finely chopped chervil. If very tender cut in thin slices after being peeled; season with salt, pepper, oil, and vinegar, and cover with a mayonnaise sauce.