The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-11-16

First Nolume-Condnese by Ida Aznes
. 8 Has. Marquette Bu-lalng, Chicago, u
whom AL inquiries should be addresses.
- rlehts reserved by Bsnn-ns e.
Chic28o.
CINE OF Our FINEST EsCULENTS.
Few Of our food plants have under
gone greater change. and Improvement
under cultivation, than celery. The ten
der. white aromatic stalks of the pres
ent aristoTcratic garden prodact bears
little resemblance 70 the piobian from
which il came. The wild, coarse proto-
type which grew il the ditches and
fens Of Europe had very strong and
disagreeable taste and smell The cult
rated variety IS tender delicate Of favor
and succuient when earthed up and sup
piled with an abundance OF moisture
There are three varieties. the red. green
and white. the latter generally owing
its ivory whiteness Of stalk capped hy
its delicate yellow plume. 10 whitening
and bleaching. Rich soil and favorable
conditions develop the stalks 10 an enor-
nous size; but size OF staly is not con-
sidered Of so much Importance IS crisp
tenderness and delicacy of favor.
This careful cultivation OF the plant
has brought it very prominently TO the
attention OF all dainty eaters; but IS
yet It has not received the consideration
its merits deserve. and it Is still regarded
IS merely most agreeable accessory 20
turkey or water fowl, or one Of the in
disputable clements in q chicken salad.
II il must be classcd as a luxury n
many households it is one Of the most
economical Iuxuries as wei as one OF the
most necessary, and no part CT the plant
need be wasted. from the daintily curied
tops. which make a pretty garaish. TO
the knob or root which holds the stalks
together The seeds give q most appetite
ing favor which viii improve a good
soup or sauce ard make many a poor
soup quite tasty; while the stalks may
+ be eaten raw, plain or IN salad, or
cooked and served in very pleasant and
refreshing variations. Tho stalks con-
tain an aromatic oil, which gives the
Characteristic odor ana flavor; sugar,
mucuage. starch and mama sugar or
mannite. Cooked celery is very digesti
be and wholesome and should be eaten
more often az n vegetable than It is,
especially by those who have rheumatic
tendencies. Nervous people are advised
TO indulge in a daily moderate use Of
celery. when it is in season. and it viii
remove palpitation Of the heart as wen,
according to the same authority
The following recipe is given for the
benefit OF those suffering with rheuma-
tism. Cut the celery into small pieces
and boil it in water until soft ana the
water should be drunk by the patient.
Make a white sauce, flavor with nutmeg
and pour the sauce and celery ON slices
of burtered toast and eat with potatoes.
The seeds Of the celery plant are used,
also by beins ground and made into a
product called celery salt, or celery pep
per.
The aquatic plant Familiarity known as
wild celery" found on the shores OF
the Chesapeake bay. hears no relation TO
eie order Of urbeniferae. TO which cell
cry belongs, but IS common eel-grass.
Celarisc is the turnip-rooted celery; this
is used frequently in salads. being boiled,
sliced cold and dressed with acids and
condiments.
Celery for Winter Salads.
In winter salads. celery is especially |
useful and of value Il must be white
crisp and tender for this purpose, and
may constitute the salad or only d part
Of it, according TO how elaborate or now
simple you desire the salad 70 be- Celery
endive and cress may be converted into /
a very pretty salad, especially if the
celery is mixed with mayonnaise and a !
garnish OF hard boiled eggs is used A
celery salad should never be dressed long !
before it is required FOR the table. or the /
r..l -f. g.
discolored. When The celery is cut. throw /
it in cod water and only remove it in /
time to drain and wipe perfectly dry be- 1
fore adding the dress.ns. Tho light. |
fresh appearance which makes q salad Of /
this kind so acceptable can only be pre- /
served by having all the green vegetables /
fin their combination, absolutely fresh /
and dressed at the very last minute be-
fc-e serving.
Celery Greens.
When large amount Of celery stalks I
are used the blanched and uublanched /
leaves ara better than spinach if they /
are boiled tender 81 slightly sailed water; !
drained and pressed dry. chopped slightly /
and seasoned with salt pepper an bgt- /
ter and served very hot or toast, gar
nished with hard boled eggs
Cream Of Celery
Remove the outside stalks from two /
hsad- Of celery. scrape and cut in pieces I
ard plt in three qints Of water. Add q /
small orion and sprig OF parsley ard cook /
uati tender; then strain and mash /
through sieve put one tablespoonful Of 1
butter IN saucepan, stir IN tablespoons /
fui OF Hour ana when smooth add Quar< 1
OF hot n Us. season with s4l- and pepper /
ana stir undl it th.ckeas; then ada one /
pint ~ milk and th- celsry- sage or rice /
nay he used to chicken this soap instead 4
20. butter and -four.
Celery and Potato crocusttes.
TO two cuTs IF mashed and nicely ss
soacd potatoes ada half g cup OF smelly ]
chopped Gerry. a6d q teaspoonfsi of hut- .
ter ara more salt and pepper Il needed. .
7ud the beaten yo.k IF an csg- shae the
cylinder crocuettes about three inches
long arc 81 .nch thcE Zip r. aeatea ess
thor into crumbs. ard feg BE- deeG hes fst. 4
uuul a deiicesc brown
White Celery Sauce
Ta1sI f-r1- large stalks az celery I'd Z