The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-10-26

Table and Kitchen.
Conducted by Ida Ames Willis. Mar.
quette building, Chicago, to whom all in
quiries should be addressed.
All rights reserved by Banning Co.
Chicago.
With the. opening of the game season
eSele;Gy begins to appear in more pro,
does not obtain its dainty erispness and
sweetness until after the frost. From
3n ant an aa rte late OF sns On the
table OF even the least pretentious dinner
p OF tpper an aa ar b and e4ve ghen
The popularity of celery in this country
IS almost as great as that of lettuce. The
taste and smell, and this is Impaired to
ers or fruit. The. latter contains a great.
than any other part of the plant.
Celery has a reputation of being a
remedy for rheumatism If cooked while
young and tender and eaten freely. It is
also claimed that it has very SOothin &
effect on the nerves. But it must be re-
dinicult to digest and only the most ten,
in this manner.
HOW TO KEEP AND SERVE IT.
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 abundantly supplied with
water and the GOODNESS of the fall at
succulent snow white variety SO highly
esteemed Celery may be kept a long
more tender and crisp, if kept in a very
cold place; first sprinlkling it well; then
wrapping in the common brown paper
the butchers use. The celery should be
wrung out from fresh cold water to keep
it sweet and untainted-
The blanched heart stalks only are sent
to the table to be eaten raw with salt
or grated cheese When. served in the
regular salad and is a much daintier
course to serve with a heavy, rich din
ner.
It is invariably eaten with the fingers
and served from long. fiat celery dishes
instead of the tall glass celery holders
Celery enters largely into many of our
salads salads and IS served alone as a salad
oil and vinegar and lightly tossed until
It is also introduced into soups-cream
of celery soup being a very agreeable as
well as suitable preparation for invalids
this case, owing to the fact that the older
stalks are used and the woody fiber may
gestible.
Stewed celery and celery and oysters or
and wholesome dishes. Even the root is
valuable for culinary purposes, as it may
De W2SneU ana ScrapeQ ana USED IOr Ia
voring soups or sauces. saving the stalk
for some other purpose. The tender green
leaves also have their use in soups, stews
green's are not to be had The Celery leaf
makes a very suitable decoration for
bage Salad d. The The water water in Which the eel
cry is boiled for celery in cream sauce
cream Of celery soup Bon the celery in
plenty of water or the celery viii be
strong and dark and the water too bitter
to use. Leave the saucepan uncovered to
preserve color and delieacy 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
broth to the sieved rice crate or chop fine
two stalks of celery and cook until the
salt and pepper and serve very hot.
BOILED CELERY.
Take the white stalks of celery, wash.
trim and cut into six inch lengths and
piece to the depth Of one, and half
inches and then tie the stalks l,, into small
add piece of mace, a SLICE of onion,
few pepper corns and little salt and
and place in a heated covered dish and
serve with white sauce, adding the
Juice. Remove the Strings from the cell
cry before adding the juice
CELERY WITH BROWN SAUCE.
a dn te the@ on nto 5undes and ID
parboil them for fifteen minutes; then
throw into cold water for a few minutes,
then drain Then cover them with good
stock and simmer gently for an hour or
hot water Serve 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 a little beef
extract or glaze
CELERY WITH TOMATO SAUCE.
Prepare same as above and when cell
cry is tender drain and cut into small
pieces. Mix with a. good tomato sauce.
fill little ramakin dishes, cover with but
tered bread crumbs and place in the oven
a few minutes 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 a cup of white mustard
seed, quarter ounce white ginger root,
quarter of an ounce of temeric, one ia
blespoon salt and four tablespoons sugar
tsliced) together for fifteen minutes: then
strain. mix celery, salt and mustard seed
together; add to the hot vinegar and
simmer gently until celery is tender; bot
tie when cold. Add a few chopped chilli
peppers if you like hot sauce
Inquiries Answered.
Q. 8. writes: Have many good
f.r Ill and -