The central Presbyterian. [volume] (Richmond, Va.) 1856-1908, 1906-02-14
The Household.
JULIET HITE GALLAHER.

celery, grows wild in most parts of
Europe, where it is to be found in the
bitches and marshes near the sea. It's
aromatic taste, crispness and sweet
ness are due to cultivation, and in this
country it has reached such a state of
perfection that it is noted as one of our
must wholesome as we'll as most tooth
some vegetables. The epicurean alb
stains from indulging in celery until
after frost, as it is not considered in
it's prime until then. 1t was first only
used for salads, but is now disguised
in all manner of bewildering concoc-
lions. When served au natural, it
should be washed carefully and laid in
ice water for. an hour or more before
serving. Owing to the presence and
nature of the large amount of cellulose
in celery it is rather difficult for many
stomachs; unless very tender and crisp
it is not capable of solution and nat
urally proves an obstacle to the diges-
ton and absorption of it's component
parts, as the hardened, tough, cellu-
lose of the coarse stalks can only be
imperfectly attacked by the digestive
juices. Therefore, it is best to serve
raw on the tender, white centers of the
plant, and prepare the coarse portion
of the root in such way that the re-
sistant cellulose may be broken up
thoroughly. These coarser stalks make
all manner of delicious soups and
sauces; while the tender centres may
be reserved for salads or to be served
raw with white meats. BY cutting the
large pieces into strips, tying together
and cooking in boiling water until ten
der, celery may be used as a dainty
substitute for asparagus. Drain, throw
into cold water and re-heat. Serve on
squares of toast, with Hollandaise
sauce.
Celery Salad.-One pint of chopped
celery. Six small onions-chopped. Six
sliced hard-b eggs. Line a salad
bowl with crosse or tender lettuce, add
alternately a layer of celery, onions
and eggs-continue until the bowl is
filled, then sprinkle thickly over the top
with grated cheese. Cover with a rich
mayonnaise dressing. Garnish with
stuffed olives, chill and serve.
Cream of CeIery.-Clean and cook two
HeduS OIL celeTy III enough water TO COW
er. When tender, drain the liquor; add
one quart of new milk and heat, then
add two tablespoonfuls of butter, one
of cornstarch and one-half cupful of
bread crumbs, creamed together. Press
the celery through sieve and add it
to this mixture. Season with salt and
pepper and cook slowly minutes. Be
fore serving add a cupful of rich cream.
Celery and Cheese Cones.-Pack firm
ly layer of cottage cheese all around
the inside of a small ice-cream dipper,
fill the centre with chopped celery held
together with mayonnaise and screw
out the contents of the dipper on to a
blanched lettuce leaf. Stick a sprig
of blanched celery top in the apex of
the cone.
Celery Pan ressing.-Remove the
brown crusts from stale bread and COW
er the pieces with cold water: when
soft squeeze dry, and, to three coffee
cupfuls add one beaten egg three table
spoonfuls of minced celery, one onion,
one teaspoonful of salt, a saltspoonful
of black pepper, a dash of cayenne and
piece of butter the size of an egg. Mix
thoroughly and place in roasting pan
with a piece of beef or a roast of pork.
This is never soggy and is excellent