New-York tribune., 1918-11-10
November's Food Salvage
Well Cooked


salt, one fourth teaspoonful each Of
sugar, paprika and mustard. Stir con
stantly, and when thickened add one
half teaspoonful each of curry POWDER
scraped or grated onion, minced parsley
and tablespoonful of melted butter
Pour sauce over the Brussels sprouts
just before serving
Celery Dishes Are ca Standby Now
Celery Chowder
Celery chowder makes q fine luncheon
dish, made like fish chowder, omitting
the fish and adding the celery, cut in
haf-inch pieces, to potato, onion etc. 70
vary this, just before taking up add
cup or more Of hot and highly seasoned
strained tomato to the chowder, first
stirring one-eighth of a teaspoonfu of
soda into the tomatoes. This is one Of
the very incest Of vegetable chowders.
Savory Celery
Gut celery in long pieces the size and
length OF asparagus, splitting the stalks
if large; parboi and drain. Make a.
rich, highly seasoned brown sauce by
melting together one tablespoonful each
Of flour and butter substitute, stirring
until brown and adding salt, pepper,
paprlka, q dash of nutmeg and a p;rt
Of good stock. Of you have no stock
on hand dissolve a bouillon tablet in a
pint of boiling waterl Simmer slowly
until celery is tender. about half an
hour, and serve OH toast.
Escalloped Potato and Celery
Slice six medium sized potatoes. and
cut three or four large stalks Of celery
in half-inch pieces; parboil the celery
in just enough water to cover. Butter
glass baking dish and put in the sliced
potato and the celery in layers, sprinl.-
ling over each salt, pepper or paprika
and minced onion; add bits of butter
substitute to each layer and over the
top. Pack closely and cover with fresh
milk. Bake in a good oven until pota-
toes are soft and top a rich brown.
Cover at first. Grated cheese may be
substituted for the butter on the top
laver if liked. or to vary. Serve as
main dish for luncheon, accompanied
either by cold slaw, dressed lettuce, or
sliced tomato or tomato jelly salad.
Italian Celery
This is a very delicious combination
the recipe for which was obtained in
Italy and given to me.
Parbol about two cups of celery, cut
in inch pieces and then cook with it two
tablespoonsful of butter substitute, salt,
pepper, one-half cupful Of white stock
and one tablespoonful of minced ham
When perfectly tender strain out the
celery and add to the sauce large
I spoonful of grated cheese. Let this melt
and at the last minute add the yolk Of
an egg. Stir until slightly thickened.
Lay the celery on hot buttered toast and
pour the sauce over it, Whole milk may
be substituted for the white stock.
Celery Salads
Celery is the foundation of many de-
icious salads. A very little added to
potato salad makes an entirely different
combination Cubed lamb and twice as
much diced celery, with nice boiled or
mayonnaise dressing, make a welcome
variety sometimes in using up the end
Of the roast. Cold roast pork, cubed,
mixed with twice as much celery, with a
good dressing, can hardly be told from
chicken salad and is equally delicious.
/ Uncooked celery is what we look for
( in salads, but the following recipe makes
very distinctive salad: Prepare hearts
of celery. not pulled apart, but in thick
pieces four or five inches long, each con-
sisting Of three or four stalks. Cook in
boiling salted water until tender, drain
and while hot pour on q French dress
ing. Let it get very cold and serve.
This is delicious with creamed halihut
III the sauce of which cheese has been
melted with n little more grated over
the top and the whole Drowned in the
oven.