The Washington times., 1914-05-18
MANY WAYS TO
USE CELERY

At the request OF a reader directions
are here given for making a delicious
celery salad and for utilizing parts of
| the celery not used in salad:
Uses of Celery.
Just at this time Of year celery ought
| to be at its best, but in these days Of
hurry in raising products to meet the
demands Of the market. even the best
| celery Is very poor.
Celery Is no longer trenched and left
4 for months to bleach in the trenches
| 1t is Just lined up by the market gar
! dener after 1t has grown to a certain
height end sort Of half buried with
loose soil. After few weeks it Is
pulled up and sent to the markets.
| Celery raised In this way is coarse
and stringy and there is lot Of waste
to it, unless one knows how to use
the outside stalks and the middle stalks
| for stews and soups and to cook the
4 knobs as n vegetable.
There Is no part of the celery that
should be thrown away, as it may all
be used for fiavoring.
Everywhere in Italy they dry the
outside stalks Of celery and keep them
for fiavorins. the same as they DO
mushrooms.
| .. Celery Salad. =
To prepare a. celery salad select as
: many punches Of fine crisp celery as re-
quired. II possible get Rochester cell
cry: IL not. that which Is grown on
Long Island. Cut of the top and root
ends and save them with the outside
| stalks for other usas
Carefully select the delicate and white
stalks frcm the inside Of the punches,
| wash them thoroughly in cold water,
then put them in layers in a bed Of
Clipped ice. sprinkle each layer of cell
cry slightly with powdered sugar before
covering 1t with the ice. Let the celery
remain racked in the ice for three or
four hours: then take 1t out. cut It in
half-inch lengths in salad bowl, sea-
soping it with a nice fringe of crisp
lettuce leaves. -
Cover with a rich mayonnaise dress-
boiled eggs. pitted olives and quarters
Of lemons and serve at once.
Cream of Celery.
To make cream of celery soup wash
the outside stalks of the punches Of
celery ard the root knobs thoroughly in
cold water. break them in pieces and
put them In a large .enameled saucepan
with enough water to cover them.
Add two good white onions and let
thic boil slowly for at least three hours;
then strain and press all the pulp
through q fine puree sieve; return the
pulp and what little Juice there is to
the saucepan, add a pint Of rich milk
ard a generous tablespoonful Of butter.
Dissolve two heaping tablespoonfuls OF
flour in a half-pint OF milk. and when
the SOUP begins to simmer thicken 1t
with this dissolved -four. Add a gener-
ous teaspoonful of sugar and just be
fore serving stir In a small saitspoonful
OF powdered mace and you will have a
delicious soup.
These proportions will make about
a quart of soup. Season palatably with
salt before serving.
Celery Knobs With Cream Sauce.
Save the knobs Of the celery. They
will keep for several days. Wash them
thoroughly in cold water and scrape
them well. SO that they are perfectly
white.
Let them soak in cold water over
night, and In the morning put them
over to cook in this wster and add
about two tablespoonfuls of tarragon
vinegar and a half OF a white onion
just to give them a favor.
When they are done quite tender. |
drain through a colander and put them |
in a vegetable dish; make rich cream
sauce with a half a pint of milk and
two heaping tablespoonfuls Of butter |
and a half teaspoonful of salt. |
Put tIis In a saucepan over the fire, |
and when simmered thicken with two |
heaping tablespoonfuls o. Hour dissolved |
in a half pint Of milk.
Just let this sauce come TO a boil after |
the thickening is in. then pour II over |
the celery knobs and serve.