Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1894-11-11
CELERY

Rt'tff - "hA o. sAAlAN iAA1A'dt Va
a luxury upon our tables. No part of
the plant need be wasted.
CELERY CATSUP.
Bruise one ounce celery seed. one tea
spoonful white pepper, one teaspOonful
salt, one-half dozen oysters in a mortar.
Rub through a sieve. add one quart of
best white vinegar and bottle for use.
CELERY GREENS.
Wash thr blanched and unblanched
leaves of celery and boil in sailed water
until tender. Drain. press, and chop
lightly. Season with butter. Pepper and
salt and send to table hot.
CELERY CREAM SOUP.
Boil one cup OF rice in two pints OF
sweet milk and one pint of cream. Rub
II through q sieve. Crate the blanched
parts OF three heads Of celery and add
1t to the rice and milk. Add one quart
Of white stock and boil it until the
celery is tender Season with salt md
red pepper and serve hot.
STEWED CELERY.
Cut blanched or unblanched celery into
inch pieces: boil in sailed water until ten
der. Thicken with a little flour rubbed
smooth in cold water, season with
butter, pepper, and salt. If needed, and
serve hot.
TOAST.
Cut the celery in small bits and boil
until tender. Drain off the water and
mush the celery. Put 1t in the sauce
pan with two tablespoonfuls Of butter,
heated; season with pepper and salt. Put
a spoonful on each square of toast and
send to table hot, with thickened milk
in separate dish.
CELERY PICKLES.
Two quarts chopped celery, two quarts
chopped cabbage. one half ounce crushed
ginger-root. one half ounce turmeric, one
quarter pound white muster-seed, two
~tablespoonfuls salt, five tablespoonfuls
white sugar. three quarts of vinegar;
nut all In a porcelain kettle and cook
slowly until cabbage and celery are ten
der. Keep In an earthenware jar. closely
covered.
CELERY SALAD.
One hard-boiled egg. one raw egg. one
tablespoonful o~liye-oil or butter, one tea
spoonful white sugar. one half teaspoon
full salt, one half ~teaspoonful pepper, four
-tablespoonfuls vinegar, one teaspoonful
made mustard, four punches celery. ftub
the yolk of the COOLED egg to a paste and
blend the other ingredients into a smooth'
cream-llke mixture. as In all salad-dress-
ings. Chop the white Of the egg ana add
III 10 Inc EtltIN. WH4Nli FlACNA% ~
or shredded. Pour the dressing over II
and serve at once.
CELERY NATIONALIST.
Cut the celery into inch bits and these
Into strips. Put in a salad-bowl ana pour
over il a plain salad dressing of vinegar
and oil. Drain this off and cover the ceie-
~ with m-ayonnaise sauce as folloWs'
TWO eggs, one half teaspoonfui raw mus
tard mixed with vinegar. mix In oil, drOp
by drop, until the mixture is thick. ADA
the yolks of two eggs well beaten and the
| Juice of one lemon and one half teaspoon
ful Of salt. Keep on ice until ready 10
| serve, then pour it over the celery ana
| send II to the table at once.
CELERY SALAD.
Slice boiled beets, chop celery, and add a
! little nnely-minced onion. Sprinkle with
| salt. and pour over ii a dressing OF Oil ana
vinegar. Serve at once.
Celery should lie in cold water three on
| four hours before using. to crisp II. III
| should be served with bread II butter
| and with cut cheese IN a small dish. gar.
| nished, IL desired. with parsley. III Is said
that the odor Of onions may be removed
| from the breath by partaking of raw cele-
| ~. and from the HANDS by rubbing them
with the leaves or stalks. BETH DAY.