Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-11-16

likely to be attained by its use when cooked.
Celery seed and celery salt, always to be had
| at the grocers, are much used for havorin Q
purposes, when celery is out of season. Oi
| the iplant as we get it from the market
there need be no part wasted or lost. The
best of the stalk is to be eaten raw or cooked
in the more dainty ways. For stewing and
for soups the white part of the root should
be cut into slices and the coarser green
stems into inch pieces. The leaves may be
used for havoring, OF to garnish meats and
Salads They may also be dried, and pre-
served in glass or tin, for future use.
Celery, arranged with little skill and
taste, answers very well for table decora-
tion in the absence of flowers; for with its
combination of pure white and various
shades of green it is inviting and refreshing
| TO the eye. 1t may be well to add that in
cooking celery as little water as possible
should be used. The following recipes are
worth trying:
CREAM OF CELERY SOUP.
A very choice and wholesome soup is
made from celery. For luncheon no soup
can be more delicate. 1t is made as
follows:
Separate the blades from several heads of
crisp celery-rejecting the green portions.
Wash carefully, cover with boiling water and
Press through coarse sieve, and to one
quart of pulp add three quarts of chicken or
veal stock quite hot.
Season with salt and pepper and thicken
rubbed together
Let come to the boil and stir in pint of
cream Tor rich milk.
When 1t comes to the boil again, remove
from the fire and serve at once.
cREAMED CELERY.
For this dish use the best and whitest parts Of
the celery.
Cut into inch pieces, cover with milk and boil
slowly, without stirring. until tender.
Season with salt, put in lump Of butter,
shake the stew-pan, and when the butter is
melted, pour over toasted bread.
BOILED CELERY.
Cook the celery with little water as posi-
ble with pinch of soda added.
Season with salt and butter.
CELERY AND WHITE sA UcE.
Select'three heads of good celery.
Separate the stalks. wash carefully, cut into
with just enough boiling water to cover them.
Add a small blade of mace. some minced
onion, a few pepper corns and little salt.
When the celery is tender drain 1t, and re-
move the strings with which it was tied.
Serve with following saucer.
Melt a tablespoonful of butter in a saucepan,
and when it begins to bubble mix with it
desert spoonful of flour.
Add as much of the water in which the Gel
cry was boiled as is required to make the sauce;
salt to taste and when off the fire stir in the
beaten .yelk of an egg, and the strained juice
of one lemon.
CELERY CREAM SAUCE,
Take two heads of crisp, white celery, sepa-
rate and wash carefully, cut in inch pieces and
put to boil covered with pint of water and
add teaspoonful of salt.
Put pint of cream in double boiler and
thicken with a tablespoonful each of -four and
butter rubbed together.
Pour over the celery, sprinkle lightly with
salt, and serve with boiled poultry.
chicken CELERY.
Cut cold-boiled chicken in small pieces, mix
salt and vinegar or cover with salad dressing.
Turkey and veal (cold-boiied) may be served
in the same manner.
CELERY SALAD.
Celery salad is the choice of salads for game
especially for small game
Cut the best and whitest parts of the celery
into small pieces and serve with mayonnaiSe or
French dressing.
Arrange the salad on lettuce hearts and
garnish with nasturJlum blossoms.
very excellent salad is made by adding
finely shredded and bruised cabbage to the
celery-a half head to three heads of celery
Cut the test and whltest parts into half-inch
pieces mix with the cabbage and cover with
the following dressing:
Beat together the yelk of one raw egg. two
tabespoonsful of olive oil (Or melted butter) a
tablespoonful of sugar-level full it should be
a teaSpoonful each of salt, pepper and mustard
Stir in a half cupful of vinegar, and the pow
dered yelks of four eggs which have been
boiled for ten minutes.
Pour over the salad at serving time,
CELERY AND CHEESE.
A fayorite dish with many is celery and
grated cheese, the celery being dipped in the
1t is mach used at formal dinners in England
as a last course
CELERY AND CARROTS.
Cut the celery in pieces and slice the carrots
quite thin.
Cover with boiling water, add salt and cook
until tender.
Serve with cream dressing
CELERY FRITTERs
To make these fritters use the best portions
of the celery. They are particularly nice when
made entirely of celery hearts.
Select pieces as nearly alike as possible Stew
them until tender in rich milk, and when cold
cut into pieces about two inches long dip in
frltter batter and fry in hot fat.
FRITTER BATTER.
Beat well the yelks of two eggs, add a half
cupful of sweet milk cupful OF sifted flour
alittle salt, tablespoonful of pure olive oil
few drops of lemon juice.
STR rapidly for five minutes and then stir in
gently the beaten whites of the eggs.
STEAMED CELERY.
Wash two or three heads of crisp white
celery.
Reserve the best parts, cut In pieces. sprinkle
with salt, add lump of prime butter and place
in the steamer in a dish suitable to serve IL in.
A few minutes before removing from the
fire. add some rich cream.
Celery cooked In this manner Is regarded as
one of the dainIiest and most appetizing of
celery dishes.
TO FRINGE CELERY FOR GARNIsHINe.
Cut some celery stalks into pieces two inches
long.
Stick a number of coarse needles into a
smooth cork, and draw one-half of each niece
of celery through them. Keep in a cool place.
and when ready to use they will be found crisp
and curly.
CELERY FOR THE TABLE.
Out off the roots, separate the stalk. wash
thoroughly and place in cold water until
needed.
Remove all wilted or discolored leaves. drain
on a napkin and arrange neatly on a celery
dish.
CELERY VINEGAR
To make celery vinegar use the white part of
the roots as well as the stems
Steep in weak brine over night. and in the
morning cut the roots In slices and the stems In
pieoes