Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1929-02-16
Celery, the Cooks
Standby, in New
and Old Guises


NELERY has become a valuable
aid 20 the cook and appears
In numberless dishes cooked
and uncooked. The market price 1.
stabilized. and Il can be had most
oil year except in the extreme Sum.
iHer months. Even then IL may be
gotten. though IL Is not at its best.
In - Wild state celery was called
smailase" and grew In marshy
places. Celery root was included
among b ancieats a. one Of tine
live great aper.ent roots Medici-
nAliy II Is considered a nerve food.
There are several varieties, but thu
white solid. red solid and white
dwarf are the best for table use and
Tor cooking.
For salads use the tender inner
stalks and with a sharp knife slice
thiniy the desired quantity. For
cookinG the large stalks may be
used For flavoring finely minced
white leaves + excellent. For soup
the outer stalks and the green
leaves or the u~nbleached variety will
do For stuffins select the white.
deeply curved stalks and cut slant
ing at the top. four TO six inches
long. Stuff. gsrnish and set 10
chill before serving.
Stuffed Celery.
Make n stuffing OF a package ~
cream cheese. 10 which a a table
spoonful OF R~oquefort cheese. a little
pepper, salt. paprika, and a half Tea
spoonful OF sugar. A teaspoonfui OF
Worcestershire sauce, a dessert
4 spoonful OF heavy French dressing.
AWork to a smooth paste. add two
Ftsaspoonfuls OF chopped nuts or nut
meal and stuff the selected and
prepared stalks. II desired 10 make
u richer. add a tablespoonful OF
boiled. minced liver.
Fried Celery.
Wash and trim two punches az
celery. d~iscarding the outer stalks.
and cut in short lengths. Make a
plain frying batter OF one level cup.
full Of flour. W. tablespoonfuls OF
c~ornstarch, two level ta~blespoonfuls
of sugar. n tablespoonful Of salt. q
teaspoonful OF baking powder. the
beaten yoik OF an egg, a quarter
cupful OF milk. a tablespoonful OF
melted butter and the stiffly beaten
white Of the egg. Beat urssl smooth.
Dip the celery lengths into the at
ter and fry On deep fat. Drain.
serve orr a hot dish garnished with
sprays OF fresh watercress.
Curried Celery Fritters.
Cut fresh celery stalks int short
1esgths. boil until tender. drain, then
have ready n cream curry sauce. a
cupful will do. and coat the pieces
well and let stand 10 cool. Make
the usual cream sauce 10 which
add a half tcaspoonfUl OF curry pow.
sFar ale nnnNnH srfra ~ m nnf0n
and a taaEpoonfui ~ sugar. when
rcadg 70 cook the fritters dip each
in the same kind OF a batter as that
used for the fried celery ana fry
IN deep fat. Serve with a plain
rich cream sauce.
Celery Jelly Salad.
Put into a saucepan two cunfuls
Of strained tomato juice. n grated
onion, half a hay leaf. pepper. salt,
n fcssesTsn0onful ~ sugar and n
tablespoonful OF minced celery
leaves. Bring 10 boiling point and
hoii 10 minutes. Then add n heap
ing tablespoonful or powdered rela-
tin which has been dissolved in p
little water. Melt over a very low
fire. Their strain. stir in n cupfui
and a hair ct finely chopped celery.
pour into n wet mould and SGT 10
AAFuvH STU tAAh# 1HAHNAAN ~ ~
red OF lettuce leaves. Serve sliced
and mssx with mayonneise 20 which
= half cupful on chopped walnut
meats has been added.
Grapefruit. Celery and Olive Salad.
Take the ruin from two grape
fruit. mix with a cupful and a hair
of SLICED celery and a cupful -
olives sliced from the stones. ADJ
. quarter cupful of French dress.
Ing. stand in a cold place one hour.
drain, Law on lettuce leaves and
mask with msyonnaise.