The Washington times., 1894-11-20
CELERY.
varied and Valuable Receipts for Prepar.
ing This Fine Escu!ent.

varied and Valuable Receipts for Prepar.
ing This Fine EscuIent.
Celery is fast taking a prominent place
among our vegetables, but even yet does not
receive the attention that its merits demand
As an article of food for those who suffer
from rheumatism, nervousness and some
forms of dyspepsia it is invaluable. 1t is one
of our finest esculents. and, once its merits
are fully known, it Will become a staple in
stead OF a luxury upon our tables. No part
OF the plant need lie wasted.
CELERY cATsUP.
Bruise one ounce celery seed. one teaspoon
full white pepper, one teaspoonful salt, one
half dozen oysters in mortar Rub through
a sieve, add one quart OF best white vinegar
and bottle for use.
CELERY GREENS.
Wash the blanced and unblanched leaves of
celery and boil in salted 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 ofrice in two pints Of sweet
milk and one pint OF cream. Rub it through
a sieve. Crate the blanched parts of three
heads OF celery and add it to the rice and
milk. Add one quart of white stock and boil
it until the celery is tender. Season with salt
| and red pepper and serve hot.
sTEwED CELERY.
Cut blanched or unblanched celery into
inch pieces; boil in salted water until tender.
Thicken with little -four rubbed smooth in
! cold water. season with butter, pepper and
! salt if needed and serve hot.
CELERY TOAST.
] n
/ tender. Drain off the water and mash the
celery. Put it in the saucepan with two table,
| spoonfuls of butter, heated; season with pep
! per 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-haIf ounce crushed
! ginger root, one-half ounce tumeric, one
quarter pound white mustard seed, two table
spoonfuIs salt, five tablespoonfuls white sugar,
three quarts OF vinegar; put all in porcelain
kettle and cook slowly until cabbage and eel
cry are tender. Keep in an earthenware jar,
| closely covered.
CELERY SALAD.
One hard-boied egg one raw egg, one
tablespoonful olive oil or butter, one tea
spoonful white sugar, one-half teaspooonful
salt, one-half teaspoonful pepper. four table
spoonfuls vinegar, one teaspoonful made
mustard. four punches celery. Rub the yelk
| OF the cooked egg to a paste and blend the
| other ingredients into a smooth, cream-like
mixture. as IN all salad dressings. Chop the
| white Of the egg and add it TO the celery,
| which should be chopped or shredded. Pour
the dressing over 1t and serve at once.
CELERY MAYoNNAIsB.
Cut the celery into inch bits and these into
strips Put in a salad bowl and pour over it
plain salad dressing of vinegar and oil.
Drain this off and cover the celery with
mayoLnaise sauce as follows. Two eggs, one
| half teaspoonful raw mustard mixed with
vinegar, mix in oil drop by drop until the
mixture is thick. Add the yolks Of two eggs
well beaten and the juice of one lemon and
one-half teaspoonlul of salt. Keep on ice
until ready to serve. then pour it over the
celery and send it to table at once.
CELERY SALAD.
Slice boiled beets, chop celery, and add a
little minced onion. Sprinkle with salt, and
pour over it dressing of oil and vinegar.
Serve at once.
Celery should lie in cold water three or four
hours before using, to crisp it. 1t shouldEbe
served with bread and butter, and with cut
cheese in a small DISH garnished, If desired,
! with parsley 1t is said that the odor of
onions may be removed from the breath by
| pariaking of raw celery, and from the hands
| by rubbing them with the leaves or stalks.
BETH DAY.