The Montgomery advertiser., 1901-11-24

take about thirty-five minutes. Boil the mace, onion and milk together. Mix the four with two tablespoonfuls of cold milk and add the boiling milk. Cook ten min utes. Mash the celery in the water in which it has been cooked and stir into the boiling milk. Add butter and seasoning. with salt and pepper to taste Strain and serve immediately. The flavor is improv- ed by adding cupful of whipped cream just before the soup Is served.
 Baked Celery-Cut two punches of cele- ry. the best stalks only, into inch lengths and stew in boiling water for ten min cup of milk. tablespoonful of butter Roll thickly in flour and add salt and pepper. Simmer a few minutes and pour into a shallow bowl to cool. Butter a baking dish and cover the bottom with almost or quite cold. beat into it two eggs and pnur@sinto~ the dish. Stew bread crumbs thickly over the top, turn a tin plate over all and bake twenty minutes. Remove the cover and brown.
 Creamed Celery-Take the white stalks of the celery. wash, trim and cut into inch pieces and with sharp knife remove water. add slice of onion, a few pepper corns and little salt and cook until tender. Drain thoroughly and cover with rich cream sauce.
 Celery with brown sauce-Trim the stalks of several heads of celery and tie them in bundles and parboil for fifteen minutes. Then throw into cold water for few minutes, then drain. Cover them with good stock and simmer gently for an hour or until tender then drain on a cloth over hot water. Serve on a hot dish with bits of toast and pour rich brown sauce over them. Use the stock in which the celery has been boiled for O hnnf nxrtr oot or gravy. Celery can also be prepared In this manner, a rich tomato sauce being used in place of the brown sauce.
 Celery and Jus.-Cut the heads of celery into pieces six inches long, leaving them attached to the root. Remove the coarse branches and trim the roots neatly. Par boil 1t for five minutes. Make a brown roux, using two tablespoonfuls each of butter and flour. one teaspoonful of salt one-quarter teaspoonful of pepper and a dash of nutmeg. Add two cupfuls of stock when the roux Is well Drowned, and in this place the punches of celery. Cover and cook very slowly for twenty i've minutes. Remove the celery and place It evenly on dish, strain the gravy. pour 1t around over the celery.
 Mince Celery with Egg Dressing Scrape and wash the celery and cut In half-inch lengths, having first made very IiSp HI COtu water TuD tHe yOihS OL two hard-boiled eggs to a paste with ta- biespoonful of oil. Add salt, pepper, a little sugar. enough vinegar to make the mixture nquid., and pour over the cele- ny Servesat once, lest the celery should toughen In the vinegar. Celery can also be prepared in the same manner and served with either French dressing, a
 mayonnaise or a boiled dressing
 Boiled Dressing-Two well-beaten eggs, two tablespoonfuls of sugar, six table spoonfuls of vinegar. one-half table spoonful of butter. Mix well, stir over
 the. fire until scalding hot. and when
 cold add the celery.
 l Celery Sauce-One-half cupful of celery cut into small pieces: boil in salted water until tender and add to a cream sauce made of one tablespoonful of butter one | tablespoonful of flour. one cup of milk | one-half teaspoonful of salt. one-fourtt | teaspoonful of pepper Put one table. | spoonful of butter into a saucepan; wher ! 1t bubbles add one tablespoonful of floul | and cook, stirring constantly. for five 1 minutes. but do not let 1t color. Draw | it to a cooler part of the range and add very slowly, stirring all the time, one cupful of cold milk, and stir until per fectly smooth and little thickened. Sea son with salt and pepper. The celery should be put through a sieve before adding to the cream sauce.