New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-08-14

The Use OF celery the table. coming ms II does
in the fall after the long heat of summer cannot De
too highly nded not only because OF the DC
ucIou, favor " this vegetable. but because also OF
II, admitted value as nerve tonic. wciI'made
| ice cold celery mayonnaise Is Of the most de-
ucous salads we have when served either with game
or with a dinner Of poultry. 1t is great mistake
IN allow celery TO become wilted. After II has once
wlted IT never rcgans Its pristine crspneSs ana
freshness Celery should be put into dark ana coii
place rs soon as it Is brought into the house. Ao-
sence Of light Is especially necessary TO keep II crisp
| and firm
There are two ways OF dressing celery for salad.
Tho most familiar way and probably the most ae
Mcious way. and the one most commonly pracu'eu
I'm this country I'm serving this vegetable. Is 10 Dhs
II on I'm mayonnase. To prepare II In TINS way ui''
the roots carefully, cut oil the green stalks ana cut
| the bcachcd pieces into halfinch lengths DO ho'
throw AWAY any part OF the root, ms 1t makes uc-
ucious salad by itself. Wash the pieces OF celery In
cold water drain them in cloth, and put them
into a chilled salad bowl Season the pieces WIN q
teaspoonful Of salt and saltspoonful OK pepper 10
two heads OF celery, and pour over all iour mrsc
tables poonfuls OF mayOnnaisc dressing tossing the
whole so as TO mask every piece. Serve IL NJ ohcc'
You may dress II with French dressing. wheh IL Is
almost ms good and much easier to prepare In TINS
case cut il up and put II In the saladbowl eAac"y
az Won did before but add two tablespOonfus OK oil
and two ~ wine vinegar. 1t IS very difficult to get
wine vinegar except at the three or four largest
grocery stores I'm the city, and good wine vinegar
seldom costs less than 50 cents 81 gallon There
are two kinds "A white wine vinegar ana purple
wine vinegar the latter Of which IS made directly
from the Juice of the grapes and IS seldom TO be ouhd
| in the shops few families who are fasudious
about their salads prefer to make their own vinegar
directly from the Juice Of the grapes IL Is useless
To attempt to serve salads unless you are wiis u
take the trouble secure the very best oil ana vine
gar for the purpose.
Frlzzled celery is very easy 10 prepare ana Is a
very pretty ornament many dishes. Cut each Stalk
Of celery lenghwse in about four pieces: then cut
these pieces I'm lengths about two ana han ihches
long. Then shred each piece with needle INTO mar
Tow strips at one end leaving about half an nch OF
the piece whole at the other end Put these pieces
OF celery, after they shredded In TINS way Hto
ice-cold water and set them In the refrigerator ior
two hours BY this time they will be curled up ana
crlspcd In every direction In the closet In ''ost Ut
trac;lve little curls. which will make very dainty
| appearance.
The covering OF the kitchen walls has always oeeh
q matter open to discussion The oldashioned white-
washed kitchen probably the most whoiesomc
room for cooking that WI could have WIN
modern improvements and modern servants, however,
have outgrown this and some wall-covering must
DO devised which Is easier kept clcan and does not
absorb the odors and minute particles OF matter
which are ever present in room whore 1000 Is pro-
cared and cooked. An ideal yallcoTGin9 ID