The Chattanooga news. [volume] (Chattanooga, Tenn.) 1891-1939, 1919-09-04
KITCHEN ECONOMIES
BY tSOBEL BRANDS, OF the
AppIecroft Experiment. station.

Five Delicious Ways TO Serve Celery
Chilled. crisp celery. served In a bed
OF cracked ice, makes an ever popular
appetizer. But celery is more than a
fiavoring. II can be cooked as a vege-
table side dish. or accompanied by one
or two substantial ingredients may
form a complete meal suitable for
luncheon or breakfast.
stewed Celery.
Remove the tops and leaves and place
to dry. (These may be used in making
soups, sauces and for favoring many
meat and vegetable dishes.) Remove
the outside stalks. scraping off the rust
or dark spots. and cut in inch lengths.
Put In cold water for fifteen minutes.
Have a stewpan of boiling water ready.
Wash the celery and throw II into the
water. Add a Tablespoonful of salt
to each quart OF water. Boil rapidly
for fifteen minutes, having the cover
a bit to one side. Pour off the water
(saving II for SOUP. pour cold water
over and drain.
Put the blanched celery IN a sauce
pan. season with salt pepper and
shortening. Cover the pan and cook
slowly for fifteen minutes. Stir the
celery frequently and serve hot.
Celery croquettes.
One dessedtspoonful of -four.
One-half cupful OF milk.
One cupful OF stock.
One tablespoonful of hne bread
crumbs.
Two heads OF celery.
One yolk of egg.
One onion.
Salt, pepper and shortening.
Trim, string, cook and blanch the
celery. which should be cut In short
lengths. Drain excepting the water for
SOUP, and chop very fine. Melt the
shortening. add q small onion finely
chopped and fry until tender. but not
brown. stir in dessertspoontul OF
-four Blend well. add the milk, and
when smooth add the celery. Season
with salt and pepper. and finally add
the beaten yolk of the egg. Cook for a
mipute and spread on a plate to cool.
When ready to use form into shapes
with a spoon. roll in beaten egg (using
the half-egg), and then in broadcrumbs,
and fry in hot oil, using a frying bas-
ket.
Cream OF Celery Soup.
One cupful OF celery tops.
One-half cup OF chopped celery.
Two slices of onion.
One-fourth cupful OF rice.
One and one-half teaspoonfuls OF salt.
One half teaspoonful OF pepper
Three and one-half cupfuls of boil
ing water
One and one-half cupfuls OF hot milk.
One-half tablespoonful of butter
Cook celery, onion, rice. seasoning
and boiling for half an hour.
Press through a sieve. Add the hot
milk and butter and serve with crisp
crackers.
Dreamed Celery on Toast.
Two cupfuls of celery in baif-inch
pieces.
Three cupfuls of hot stock or water.
Salt.
One-eighth teaspoonful OF pepper.
One-half cupful of flour.
One-fourth cupful of milk.
Six slices of toast.
Cook the celery in stock Or water
about half an hour or until tender. Add
salt Gf necessary. pepper and flour
mixed to paste with the milk Stir
until Il resembles thick paste and
let simmer fifteen minutes. Pour over
toast and garnish with toast points and
celery tips. OJse the coarser, unbleached
pieces of celery for cooking,)
Baked celery.
One quart of celery cut In two-inch
lengths.
Two tablespoonfuls OF bacon fat.
One tablespoonful of grated onion.
Two tablespoonfuls Of flour.
Two cupfuls of stock.
Cook the celery, bacon fat and onion
in the frying pan for ten minutes
Dredge with flour, put in baking dish,
add stock (first rinsing frying pan with
a little of it,, cover, and bake In a
moderate oven an hour and half.
serve on toast.