The Tacoma times. [volume] (Tacoma, Wash.) 1903-1949, 1910-12-08
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MOS T wHOLES ONE
WIN We @ + TABLE

Celery, a vegetable said to be a
fine help in banishing rheumatism
and an excellent tonic for tired
nerves, deserves much more atten-
ton than the average housewife
gives it.
| 1t is easy to serve and most de-
| licious in it's natural state, but it
can be cooked in numerous defect
able ways, without much trouble.
One modern cook book author
alone gives 80 different methods.
Celery broth is sustaining dish
and wonderfully beneficial If TAX
en- every day for a time. Clean 4
heads celery and cut in small
pieces. Simmer in quarts water
with 2 thinly sliced onions. Sprin-
kle into the saucepan pound of
very Underground rice, stir we'll
together, add half a pound of cold
cooked chicken or boiled mutton,
cut up in dice, and quarts of
light gravy Season with salt and
pepper and stir on the fire until
boiling; then simmer gently an
hour ana half, keeping Skinned
every now and again. Add a half
pint of cream, pour into a hot tur-
cen and serve with croutons or
dinner biscuits.
Celery "al fritto" is the popular
Italian celery dish. Remove the
green leaves and cut fine white
celery stalks into bits an inch long.
Clean it and put it in boiling water
for quarter of an hour, then dry
it on a napkin. Beat up a fresh
egg, add a little pepper and salt,
then the celery, roll in bread
crumbs and fry in butter, or fine
white lard. Serve very hot.
A favorite Canadian celery dish
is this: Clean and wash stalks
of celery and cut in pinch pieces
Put in stewpan with mildly salt
ed cold water and bring it to boil
Then immerse in cold water and
dry on a cloth. Return to the
stewpan with an ounce of butter,
seasoning, an ounce of chopped
lean cooked ham, and a pinch of
sugar, cover saucepan and let
celery simmer a quarter of an
hour. Then sprinkle it over with
an ounce of rice flour, cover it
with white stock, and let all boil
slowly for one hour and a half,
till the stock is reduced and
creamy. Put in three tablespoon
fuls OF tomato sauce and let it sim
mer 10 minutes, adding finely
chopped parsley.
Celery au gratin is liked by
those fond of cheese flavor. Chop
the celery in " -cinch lengths and
fcook until tender in sailed water.
Drain and reheat in white sauce.
Put in layers in buttered bake
dish, sprinkling each layer with
dry bread crumbs and grated
cheese. Dot the top layer of
crumbs and cheese with butter and
brown in oven.
Dreamed celery and carrots
make a nice dish to serve with
lamb chops. Cut celery in small
pieces and dice carrots. Cook sep
arately in sailed water until ten
der, drain, and reheat together in
white sauce.
Fried celery with tomato sauce.
Cut celery in 3inch pieces, din
in batter, fry in deep fat, and drain
on brown paper. Serve with to-
mato sauce.
Dreamed celery poured into an
Edam cheese she'll, covered with
Duttered cracker crumbs, and
Drowned in hot oven is an attrac-
tive and delicious dish. 1t is served
with powdered cheese and minced
parsley.
Celery croquets are nice served
with pork chops and shoestring POI
tatoes. Cook together Tablespoon,
teach flour and butter, and when
well mixed pour into it / cup milk
Add gradually beaten yolks 2 eggs.