The record-union., 1894-11-26
CELERY AND ITS USES
The Stocks Should Be Cut Into Inch
Lengths Before Cooking.

1ho STOCKS SnOutu be Gut into lnch
Lengths Before Cooking.
Those who have planted, or can secure
a goodly supply of celery, have not only
great variety of toothsome dishes to en-
Joy, but they are equally TO be priced for
their medicinal properties.
In many ways of serving celery only
the large, perfectly blanched stocks look
well, but the less perfect stalks may be
cooked in water until tender, then
drained and dressed with cream or milk
and butter, and seasoned with pepper
and salt.
The stalks should be cut into inch
lengths before cooking. Ii the celery
taste is not sufficiently strong add few
spoonfuls of the water in which it was
boiled, and if a thick, creamy dressing is
liked, add little bit of flour smootned
in milk.
Picked celery comes in wonderfully
handy once i'll a while, and this is u mic q
way of keeping it, if ali over supply is
brought i'll at any time. Trim two heads
of all that is green, and cut the good
stalks into tWo-lncn lengths; cook until
fork will pierce the pieces, then drain
and put in d jar; cover with boiling
vinegar that has been slightly sweet
ened.
Celery Omelet.-Beat the yolks of two
eggs; add TWO taDlespoonfuls of milk and
the same of finely chopped celery. season
with salt and pepper. Beat the whites of
eggs as stiff as possible and stir lightly
into the mix ture. Pour into hot but
cred pan, let brown on bottom, then
place the pan on the top CRATE of the oven
to brown the top Of the omelet. Serve as
other omelets.
Celery soups are favOrite with many
people, and several plain ones are made
by boiling celery seeds, pieces OF celery,
or celeriac in beef or veal stock, then
straining and thickening slightly with
boiled milk aud flour; but another soup
called cream OF celery is made as follows:
Cut three heads OF celery into bits and
cook until very tender in quart of wa
ter; slice two potatoes ana one small
onion and cook with the celery; when ali
are done put through a cOlander. Melt a
teaspOonful OF butter In saucepan, ru b
into it d tablespoonful of flour aud cook
Tor few minutes without browning,
then pour in a pint of sweet cream, STIR
ring constantly 10 avoid Jumps; into this
stir the mashed celery, season and serve.
If it seems too thick thin slightly with
the water in which the celery has been
cooked.
A sauce to be served with game or
fowl is made by boiling the celery in
water until tender, and after draining
mash through colander with a cupful
Of the broth from fowl or game for each
ties OF flour and butter "a spoonful of
EACH as in the above receipt, and add
gradually the broth and celery mixture
and cup Of hot cream. Ut celery into
two inch lengths and split each piece
nearly through lengthwise number of
times; throw into cold water until it curls
anu serve as relish With vinegar, pep
per and salt.
Celery vinegar to serve with cold
meats is made by pouring quart OF
boiling, seasoned vinegar over a bunch
OF celery chopped tine, or a quarter of a
pound of celery seed, and letting stand
Tor couple OF weeks, then strain and
bottle. This vinegar is also nice to use
in making salad dressings.
In small towns it is seldom that one
can find the celery salt which is often
spoken OF in soup or salad receipts and
which is found on many tables with the
ordinary salt and pepper boxes. Those
who nave seed can mix it, for il is sim ply
celery seed ground very fine and mixed
with fine table salt in the proportion of
one gart of celery to three parts salt
Silt several times and cork tightly to pre-
serve the strength. Many seedsmen are
glad to dispose OF their surplus stock at
cheap iates, and To the housewife it is
very mandy TO have in the house for use
i'll picking and various uses.
Ceerlac, or turnip-rooted celery. is
mol us huON IL Us Inc
celery, Tut it IS just as good in many
ways. Slices boiled tender and dressed
as directed IN tue first receipt given are
delicious; boiled whole, then sliced and
covered with vinegar as we would beets,
makes another nice dish, while slices put
in soups, salads, or any place where the
flavor Is wanted, are as good as the older
kind. Many people eat the root raw with
salt as they would a radish.-American
Farmer.