Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-03-02
I IOUSE=
HOLD
| lINTS

With sense, science and religion all sug-
costing that the family diet be lightened at
| this season, suggestions for wholesome
vegetable dishes bear consideration.
| Celery is one of the seasonable vegetables
| that might be used to advantage in many
| more ways than 1t is. Many housewives
| use it only in it's raw state as salad. and
! even so discarding the delicate heart or
| root, which is really the bon bouche of the
| plant
| Not bit of celery-root, stalk or leaf
| should be allowed to go to waste. The
| coarse outer leaves should be washed clean,
| tied in a bunch and dried over the range
until crisp. Then rub between the hands
until powdered and pack in glass jars for
| seasoning soups and sauces in the summer,
| when celery is out of season.
| delicious supper luncheon dish is
| creamed celery on toast.
Dreamed Celery on Toast.
| Cut the celery stalks into inch pieces,
! cover with boiling sailed water and simmer
| until tender. Drain, saving all the water
| for the stock pot. Make a white sauce, al
| lowing for a pint of the cut celery two
| tablespoonful butter, one tablespoonful
flour and a cup and half hot milk with
| salt and pepper to taste. AS soon as
| smooth and thckened add the celery ana
Stewed Celery With Marrow.
| Wash and trim dozen stalks of celery
| and cook in boiling sailed water ten min
| utes. Drain, return to the stewpan and
cover with white stock or simply milk, then
| simmer until tender. Drain. arrange on
thin slices OF toasted bread, with half a
| dozen pieces of hot boiled marrow, and
| pour over all pint of cream or brown
| sauce, using the liquid in which the celery
| was stewed and thickening with flour
rubbed smooth with butter.
Fried Celery to Serve With Fowl.
| Cut into pieces about three inches long,
dry thoroughly, roll into beaten egg, then
| in seasoned bread crumbs and cook in deep
| fat Or, cook until tender In boiling water,
| then drain and spread on q platter to dry
| in a cold place. Make a batter, using a
| half cup -four sifted twice with half tea,
spoonful baking powder and a saitspoon1ui
| salt one beaten egg and enough milk TO
make a drop batter. Add the celery ana
| fry a light brown in smoking hot fat
scalloped Celery With Cheese.
| Cut into inch lengths and stew in sailed
| water until tender. Drain and keep hot
| while making a cream sauce by cooking
together a tablespoonful each butter and
| -four. and when blended adding cup OF
| hot milk. Stir to q smooth white cream,
season with salt pepper and, II desired, a
! bit of onion juice, put the celery IN TINS
and turn into a buttered ramekln OF
earthen pudding dish: Dust the Top MIN y;ra
buttered crumbs, adding, II you IKE,
grated cheese, Parmesan or domestic, then
set in the oven until golden brown. rms
| is a simple but palatable and hearty dish.
Waldorf Salad.
This Is made Of tart apples and white
| crfsp celery cut into half-inch lengths In
equal proportions. Dress with plain
| French dressing and serve in red apples
having a slice cut from the blossom END
to allow them to set evenly, then honow
out the inside, leaving firm wall. ihe
| apples should not be prepared long Deiore
serving. as they turn dark a,ter oe saaf
cut Set each apple on lettuce feat
when serving.
Dutch Potato Salad.
cut cold potatoes that have been sailed
in the boiling into cubes and toss gently
with a third the quantity chopped celery
and a little minced parsley. For the dress
ing. cut about two inches of ham fat with
a morsel Of lean clinging to 1t, into small
pieces and brown in an iron spider" Have
ready a beaten egg, a half cup thick sour
cream or milk, half cup vinegar. a table,
spoonful sugar, saltspoonfui salt, all
mixed together. Add to the ham fat and
| heat thoroughly, but do not boil or the
dressing will curdle. Cool and just before
serving pour over the potatoes and celery.
Plain Celery and Potato Said
To one cupful cold boiled potatoes diced,
add an equal quantity chopped celery and
a teaspoonful minced parsley. Toss lightly
together, marinate with French dressing,
arrange on lettuce leaves for individual
serving and garnish with hard-boiled eggs
cut into circles.
The Wholesome Carrot.
The carrot is another vegetable whose
merits American housewives are slow in
discerning. Far from being plebeian vege-
table, as It Is sometimes regarded, 1t Is
closely associated with royalty. In Queen
Elizabeth's time carrot leaves were used
in the headdresses of the court. From
this custom arose the epithet carrot" top.
applied to hair of an auburn hue. AS for
the tuber King Edward eats carrot soup
religiously every 26th Of August, in COM
memOration of the battle Of Crecy, where
the Black Prince performed prodigies Of
valor assuming the crest of the Bohemian
king of three feathers and the motto Itch
Diem" There are two kinds Of carrots in
the markets, the small French ones brought
to this country from Flamand, and the
larger, coarser variety. The French car