The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-11-19

are used the blanched ana unblanched
leaves are better than spinach if they
are boiled tender in Slightly Sa1ted
water; drained and pressed dry, chopped
slightly and seasoned with salt, pepper
and butter and served very hot on toast.
/ garnished with hard boiled eggs
CREAM OF CELERY.
Remove the outside stalks from two
heads Of celery, scrape and cut in pieces
and put into three pintS of water. Add
small onion and sprig of parsley and
cook until tender; then strain and mash
through sieve; put one tablespoonful.
of butter in a saucepan, stir in a table
spoonful of flour and when smooth add
a quart of hot milk; season with salt
and pepper and stir until it thickens;
then add one pint of milk and the eel
cry. Sage or rice may be used to thick
en- this soup instead of butter and flour.
CELERY AU GRATIN.
Wash and trim four heads of celery;
cover with cold water, adding two tea
| spoOnfuls of vinegar and half tea
spoonful of salt. Boil until tender and
then drain dry. Make a pint of white
sauce and when it thickens add the yolk
of one egg and a tablespoonful of grated
cheese. Stir until sauce is hot, but do
/ not let it boil; arrange the celery in
/ baking dish, sprinkle bread crumbs over
! it and little bits of butter, then cover
with the sauce, and brown in the oven.
CELERY AND POTATO GRO
QUETTES
| To two cups of mashed and nicely sea-
soned potatoes add half a cup of finely
chopped celery; add a tablespoonful of
butter and more salt and pepper if need
/ ed and the beaten yolk of an egg Shape
/ into cylinder croquettes about three
/ inches long and an inch thick. Dip in
beaten egg, then into crumbs and fry in
deep hot fat, until a delicate brown.
WHITE CELERY SAUCE.
Boil four large stalks of celery in a
pint of water until tender. then strain
| a sieve. Rub a tablespoonful of butter
and one of flour to a smooth paste and
| add to the celery water and place over
the fire, stir until it boils and then sea-
son to taste with salt. pepper and a
very little powdered mace.
BROWN CELERY SAUCE.
Boil the celery as in above recipe:
Brown an onion in a tablespoonful of
| butter, then remove it and stir into the
Drowned butter tablespoonful of flour
and let that brown; then add the celery
pulp and the water in which it was
boiled; season and flavor with a suspi-
cion of nutmeg
CELERY CATSUP.
Separate and wash four heads of cell
cry, scraDe the roots and CRATE or choD
the celery very fine. Boil until tender
in a quart of water: then add a quart
of good cider, salt and cayenne to taste
and a pinch of mace and cloves Let
boil a few minutes. then strain through
colander and bottle for future use.
This IS nice served with boiled meats,
beef steak. etc.
CELERY A LA VILLEROT
Wash six heads of celery and cut
them in pieces about six inches long.
Parboil for. ten minutes, then blanch in
cold water. When cold, drain thorough
ly and then place in a stirring pan with
enough white stock to cover them. Let
simmer over slow fire for an hour
When done drain until free from rnois-
ture. Cover them with reduced Allie
mande sauce and set away until cold.
Then roll in fine bread crumbs, dip in
beaten egg and then again in crumbs
Arrange a wire basket and fry in deep
hot fat until a light brown: then serve
very hot.
ALLEMANDE SAUCE
Melt one tablespoonful of butter over
the fire without browning and stir In
one tablespoonful of -four then add
one and one half cups of clear chicken
broth; stir until it boiIs, then season
with salt and pepper and a little nut
meg and boil half an hour: beat two
egg yolks with a little water until mix
ed; add to sauce. with two ounces but
ter; a little thick cream and lemon
juice. Stir over the fire Just few
minutes to cook TIE eggs, but do not
let the sauce boil longer