Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1894-03-22
MANY USES OF CELERY.
Information Of Special Value This
Time of Year

There is no repose whatever to our
American nation. And whatever we
do, seems to be under the very high
est pressure of hurry and excitement
1t is indeed boon where any remedy
is found which will put quietuS on
these ungovernable nerves Of ours, and
for several years this test has been
put upon celery with the most salts
factory results.
Nervous people should eat great
deal of celery-that is, Of course, in
moderaton-at least once a day, and
it is for very short period of the
year when it is not to be found in
the market
There are three distinct methods Of
using celery, SO that every portion of
the stalk may be utilized. If the outer
and coarser layers are carefully
cleaned and scraped, they may be
boiled with soup stock, imparting a
delicate and delicious flavor to the
soup. The second layers of stalks may
be cut in small pieces and served with
French dressing as a salad, or in con-
nection with lettuce leaves, or again
they contribute a most delicious stew.
| The heart of the celery bunch. of
course, is only used on the table. The
water in which celery is cooked has
most curative properties, and may be
prescribed with surety in the case of
neuralgia pains, rheumatism, or if di-
gestion is impaired.
! Celery stew by itself would be in
| sipid in the extreme, unless other ar
ucles are introduced. An approved re
celpt for preparing it is as follows:
! Wash the coarse stalks clean, put them
in some stock or broth and let them
simmer together for half an hour with
part of an onion, sliced thin. Then
skim them out, and cutting some of the
tender stalks into small pieces, put
! these into the broth with a cup of
canned tomatoes or several ripe ones.
Season with salt and pepper to suit
the taste. Let the whole cook gently,
not to come to a hard boil, until the
bits of celery are nearly transparent
| Then add a tablespoonful and over of
butter and a half cup of rich cream,
or, if not at hand, use more butter
/
stock or broth, use water and double
the quantity of butter.
Celery Fritters.-After boiling celery
in as little water as possible, the Ii
quor may be drained Off and put into
a soup. The celery should be well
seasoned, dipped in frying batter and
fried like fritters.
C1It1atc and Calarv Tho cY,+Io+s NOV
be cut from the neck if one chooses,
taking care in removing the meat from
the bone to cut it in good shape. Lay
the bones and trimmings at the bottom
of a stewpan, clean three or four heads
of celery, cut them in neat pieces, sea-
son with salt, pepper and stewed on
ion. Lay the celery on the bones and
put the outlets on top, and stew till
very tender; then lay the outlets on a
dish and set where they will be kept
hot, while the gravy is strained and
! thickened with flour, beaten smooth in
butter; place the best pieces of the
celery over the outlets, laying round
the dish thin slices of lemon and some
small, well-fried force meat; pour the
gravy over all, and serve hot
Celery Sauces.-Cut fine one good
head of celery, boil till tender in just
as little water as will cook it without
burning. Have one full dessert spoon
full of CoX's gelatine of sea moss farine
mixed in a cup of milk. When dis
solved, add this to the celery, add
pepper, salt and a tablespoonful and
a half of butter. Boil all together five
minutes or until it thickens.
! This makes a pleasant sauce for
meats, and may be varied by adding
half cup of tomato juice and tea
, spoonful Of juice squeezed from
grated onion. With this addition it
will be necessary to use larger guam
, tity of the sea moss to thicken suffi-
GENTLY.
Celery Fried.-Cut off the roots and
green tops Of six or eight heads Of
celery, take off the outside leaves and
reserve for the stock-pot, pare the ends
clean. Beat the yolks of three eggs
stiff, add salt, pepper and nutmeg, and
half a pint of white wine. Mix to this
/ flour to make a light batter. Have
some butter in a saucepan over the
/ fire, and when hot dip each head of
celery into this batter; lay them into
/ the hot butter and fry. When done,
lay them in a dish and pour some
melted or drawn butter over them.
/ Mushrooms and truff1es added to any
addition.