Prepare the celery as in previous recipe, leaving it in long pieces, and place it in a vegetable steamer, which consists of a large saucepan over which is fitted a perforated top. Add a little pepper and salt, and let the celery steam for 1-1/2 hours. For the sauce you need: 1 pint of milk, 1 oz. of butter, 1 dessertspoonful of Allinson cornflour, 1-1/2 oz. of grated cheese, pepper and salt to taste. Boil the milk with the butter, thicken it with the cornflour smoothed first with a spoonful of water, and last add the grated cheese and seasoning; let the sauce simmer, stirring it until the cheese is dissolved. Have ready some Allinson plain rusks on a flat dish, place the celery on it, pour the sauce over, and serve very hot. CELERY (STEWED) WITH WHITE SAUCE. 2 or 3 heads of celery (according to quantity required), 2 oz. of butter, 1 dessertspoonful of flour, 1/2 pint of milk, pepper and salt to taste. Remove the outer hard pieces from the celery, saving them for flavouring soups or sauces; wash well and cut up in pieces about 3 inches long. Set over the fire with 1/2 pint of water, the butter and seasoning. Let cook gently until the celery is quite tender, which will take about 1 hour; add the thickening and the milk. Let all gently simmer for a few minutes, and serve. LEEKS. Remove the coarse part of the green stalks of the leeks. If the leeks are gritty cut them right through and wash them well, and if necessary use a brush to get out the sand. Tie the leeks in bunches and steam them until tender, which will take about 1-1/2 hours. Make a white sauce as for the cauliflower. Put the leeks on pieces of dry toast on a flat dish, pour the sauce over them, and serve. MUSHROOMS (STEWED). 1 lb. of mushrooms, 1 oz. of butter, 1/2 pint of water, 1/2 teaspoonful of herbs, 1/2 saltspoonful of nutmeg, pepper and salt to taste, juice of 1/2 a lemon, the yolk of 1 egg, 1 dessertspoonful of Allinson cornflour. Peel and clean the mushrooms, and wash them in water with a dash of vinegar in it. Wipe them dry with a cloth; have the water and butter ready in a saucepan with the herbs, and seasoning. Stew the mushrooms in this for 10 to 15 minutes. Thicken with the cornflour, then stir in the yolk of egg with the lemon juice, and serve. ONION TORTILLA. 1 lb. of Spanish onions, 1-1/2 oz. of butter or oil, 3 eggs. Melt the butter in a frying-pan, slice the onions, and fry them for 10 or 15 minutes, beat the eggs, add them to the onions, season with pepper and salt, and fry the whole a light brown on both sides. ONIONS (BRAISED). 2 lbs. of onions, 2 oz. of butter, vege-butter, or oil, pepper and salt to taste. Peel and slice the onions, and fry them a nice brown in the butter. Then add enough water to make gravy, add pepper and salt, and stew the onions for 20 minutes. Eat with wholemeal toast. This is very savoury, and is much liked. ONIONS (SPANISH) (BAKED).