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Prepare according to directions given for creamed celery. Put into a baking-dish, cover with crumbs and grated cheese, dot with butter, and bake until brown. Individual dishes may be used.

Prepare the creamed celery according to directions previously given and add to it a cupful or more of parboiled oysters. Turn into the shell of an Edam or pineapple cheese, cover with crumbs, butter, and grated cheese, and brown in a very hot oven. Serve on a fringed napkin. The oyster liquor may be used as part of the liquid in the cream sauce. Spaghetti or macaroni, mixed with grated cheese and tomato sauce, may be served in the cheese shell.

One small onion, one small, sour apple, one cupful each of carrot, turnip, and celery cut fine. Make a rich cream sauce, seasoning with salt, pepper, and curry powder. Boil each vegetable separately, drain, and add to the sauce.