Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-10-26
Table and Kitchen.
Celery is the Natural Accessory to
Poultry and Game.

| article of necessity on the table of even the
| least pretentious dinner or supper affairs.
and especially when poultry, game or shell
| fish are served.
The popularity of celery in this country
is almost as great as that of lettuce. The
wild plant common in sandy marshes has
very strong and rather disagreeable
taste and smell, and this is impaired to
wild duck which frequent these localities
and feed upon the tender shoots and flow
ers or fruit. The latter contains greater
amount of the peculiar essential oil than
any other part of the plant.
Celery has reputation for being rem
edy for rheumatism if cooked while young
and tender and eaten freely. 1t is also
claimed that 1t has very soothing effect
on the nerves. But it must be remembered
that in the raw state it is quite difficult to
digest and only the most tender and deli
cate stalks should be served in this man
ner.
How to Keep and Serve 1T.
Celery being a water plant, must be we'll
supplied with moisture. 1t is the banking
up of the dark. rich, moist loan that must
be abuntantly supplied with water and the
GOODNESS of the fall atmosphere that gives
us the mild, tender. succulent. snow-white
variety so highly esteemed. Celery may be
kept long time after purchasing and mace
even more tender and crisp II kept In a
very cold place; first sprinkling 1t Wen,
then folding a damp cloth around 1t anu
wrapping in the common brown paper the
butchers use. The celery should be washed
off occasionally and the cloth wrung OUT
from fresh cold water to keep it sweet ana
untainted.
The blanched heart stalks only are sent
to the table to be eaten raw with salt or
grated cheese. When served in the latter
way it may take the place of the regular
salad and is a much daintier course 10
serve with a heavy, rich dinner.
IL is ariably eaten with the fingers anu
served from long, fat china dishes instead
of the tall glass celery holders so popular
a few years ago.
Celery enters largely into many of our
salads and is served alone salad course,
simply dressed with salt. pepper, oil ana
vinegar and lightly tossed until mixed
1t is also introduced into Soups-cream of
celery soup being a very agreeable as well
as suitable preparation for invailds ana
children. 1t should be strained in this case,
owing to the fact that the older stalks are
used and the woody fiber may prove irri-
tatng and certainly is not digestible.
Stewed celery and celery and oysters or
celery and potatoes make very palatable
ard wholesome dishes. Even the root is
valuable for culinary purposes, as it may
be washed and scraped and used for faVor-
ing soups or sauces, saving the stalk Tor
some other purpose: The tender green
leaves also have their use in soups, stews
or to serve as a garnish when other green's
are not at hand. The celery leaf makes a
very suitable decoration for chicken
The water in which the celery is boiled for
celery in cream sauce should not be thrown
away, but used for cream of celery soup
Boil the celery in plenty of water or the
celery will be strong and dark and the
water too bitter to use. Leave the sauce
pan uncovered to preserve color and del
icacy of flavor.
Celery Soup With Rice.
Add one cup of rice to three pints of milk
and place in a double boiler and cook until
rice is tender. Rub through a sieve. Add
one quart Of white stock or broth to the
sieved rice, crate or chop fine two stalks
of celery and cook until the celery is ten
der. Season to taste with salt and pepper
and serve very hot.
Boiled Celery.
Take the white stalks of celery, wash,
trim and cut into six-inch lengths and with
a sharp knife shred end of each piece
to the depth of one and one-half inches
and then tie the stalks into small bundles.
Cover well with boiling water; add piece
of mace a slice of onion, a few pepper
cCrns and little salt and boil until ten
der. Drain from the water and place in
heated covered dish and serve with a white
sauce, adding the beaten yolk of an egg
and little lemon juice. Remove the
strings from the celery before adding the
sauce.
Celery With Brown Sauce.
cry and tie them into bundles and parboil
them for fifteen minutes; then throw into
cold water for a few minutes, then drain.
Then cover them with good stock and SIM
mer gently for hour or until tender
Then drain on a cloth over hot water
Serve on a hot dish with three-cornered
croutons Of fried bread and pour a rich
brown sauce over them. Use the stock in
which the celery was boiled for the sauce
adding little beef extract or glaze.
Celery With Tomato Sauce.
Prepare same as above, and when celery
is tender drain and cut into small pieces.
Mix with good tomato sauce, fill little
ramakin dishes, cover with buttered bread
crumbs and place in the oven a few min
utes to brown. Nice served with fish or
veal.
Celery PURGE.
This is a nice sauce to serve with chick
en-, partridge or quail. Boil the white
stalks of celery until tender, pass through
a sieve and mix with enough cream to
make thick sauce, season with salt and
white pepper and serve hot.
Celery Pickle.
Chop the celery very fine, and to two
quarts add half cup of white mustard
seed, quarter ounce white ginger root,
quarter of an ounce of terneric, one table
spoon salt and four tablespoons sugar
Heat the vinegar, sugar and ginger root
(sliced) together for fifteen minutes: then
strain, mix celery salt and mustard seed
together; add to the hot vinegar and SIM
mer gently until celery is tender; bottle
when cold. Add a few chopped chill pep
pers if you like a hot sauce.
Vanilla Extract.
The vanilla bean or pod is long, slender,
and when dried is quite dark brown, al
most black. There are several grades We
cannot quote the market value of the finest
grade, as the price varies, but the best are
the cheapest. The pods are filed with tiny
black seeds, resembling powdered charcoal.
Take four pods: split them in half length
wise, being careful not to waste the seeds
| Cut the pods into small pieces; put into
| bottles and cover with spirits of Wine one
quart for four beans. Cork and keep the
| bottles in moderately warm Temperature
| for three weeks, shaking the bottles each
| day. At the end of that time pour off the
| essence into smaller bottles cork closely
and 1t is ready for
The beans or pods can be obtained from
| the manufacturing chemist, confectionery
supply stores or from the French or Mex