The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-10-11
CELERY: HOW TO ORES AND
SERVE 1T.

CELERY: HOW TO DRES AND
SERVE 1T.
We find fresh grown celery in market
! in August, but those who wish 10 thor
oughly enjoy this dainty fall and winter
vegetable VIII wisely wait until it has
been touched b. the frost. Then It ac-
quires a sweetness and crispness all lis
own. Then, to-. it is more wholesome as
well as more toothsore vegetable
The eqicurean, fast!dious diner vii alb
stain from INDUCING in celery, cranberry
/ jelly and turkey until the frost is on the
pumpkin and the turkey month-Novem-
ber-ushers in the season for the popular
American bird. Raw celery, unless it IS
very tender and crisp, is rather difficult
/ for many stou,achs to deal with on &C
count of the presence and nature Of a
rather large amount Of cellulose. When
very young and tender it is capable OF
solution 10 a great extent, but otherwise
I it proves an obstacle to the complete di-
gestion and absorption Of its component
parts The digestive juices being able 10
attack only imperfectly the nutrimeat eie-
nents enclosed by the tough, hardened
!
stalks il is best to use them in some
manner in which the resistant cellulose
can be broken up thoroughly; therefore
/ all but the delicate white centers of the
! celery root should be cooked.
! As an accompaniment TO the dry baked
meats and other rich foods usually con-
sumed with cele-y-it seldom c0nsorts
with simple light foods-being Ike cauii-
1 flower and asparagus Of the vegetable
/ aristocracy-as an associate with ban
4 quet meats ard concomitants it is well
/ that its actual value lies in the quanti-
I ties which make il almost useless for
/ purposes purely nutritive. The small
amount of cel,ulose IL the tender stalks
acts as a useful intestinal stimulant. The
considerable amount of water and certain
mineral salts are most useful condition
/ to rich, heavy diet and the characteristic
and enjoyable favor serves as whole
/ some relish, meeting the appetite and
playing no important part in the process
of carrying out proper and complete di-
gestion.
The tender white, aromatic stalks o.
celery are eaten raw and properly served
only with white meated fowls and used
/ as salads With other meats the ll7ger
/ coarser stalks-stronger also in flavor
can be served cooked in many ways
/ Celery soups and sauces are delicate and
delicious Celery is free from any acrid
and irritating oil found in so many other
garden vegetables eaten for their appe-
tizing favors-such as radishes. peppers.
onions. etc. and when free from the
strings and the tough cellulose is made
less Objectionable by chopping fine. cross
/ wise and cooking until tender it deserves
TO stand ahead as a relish.
The claim that it IS brain and nerve
food may be accepted on the possible
ground that the mineral matter con-
tanned in celery is beneficial TO those who
do not consume the necessary amount of
food rich in mineral salts.
Stewed Celery a rEspagnoIe.
Take eight large heads of celery. pare
the root. remove the green stalks, wash
thoroughly and parboil for five minutes
then drain on a cloth, cut Up into pieces
the same length and place on an agate
stewpan with seasoning of salt. pepper,
bits of butter and enough white broth or
stock to cover. Cover and let simmer for
an hour. then drain coianGer. Add cup
of espagnole sauce TO the broth in stew
pan. skim carefully and reduce until thick
as ordinary vegetable sauces Arrange
the celery on hot platter. pour the sauce
over it and garnish with toast points or
grilIed tomatoes. Serve very hot.
Celery a la Tessnoise.
Prepare and parboil eight stalks Of cell
cry as directed in preceding recipe. but
substituting quarter Of a pound of fat
pork cut into strips for the butter and
adding a little nutmeg with other sea-
sonings. Cover with broth and when ten
der drain on a cloth. strain the broth and
free it from fat. thicken with two level
tablespoonfuls of -four kneaded with same
proportion Of butter Boil for ten min
utes, then add the beaten yolks Of two
eggs and two ounces 0f grated Parme-
san or Swiss cheese; mix well; arrange
the celery on an oblong shallow baking
dish, mask with the sauce. sprinkle Nj b
bread crumbs and grated cheese and place
in brisk oven and bake for ten minutes.
serve from same dish very hct.
Celery With Carrot Balls.
A nice way TO usc up odds ard ends OF
celery. Cut In short pieces and bon in
slightly salted water anti tender. Have