The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1914-1938, 1933-11-16
Many and Varied
Uses for Celery
Delicious Vegetable Will
Always Find Favor,
Cooked or Raw.

Celery-crisp, sweet celery, has
been the food of the week, as far as
I am concerned. You don't know how
good 1t tastes to one who has not
tasted ii in its fresh form i'm several
months. One of the mysteries still
to be solved is why, in Europe, so
little of this delicious vegetable is
served as an accessory.
Of course, the cooked stalks or the
thick root are to be found almost
perpetually. Meals. however. are
lacking in celery hearts and in the
usual accompaniment - tiny, crisp
radishes, of which we are so fond.
In Germany and Austria the large,
black radish is popular. Coming
home on the boat the first things l
noticed on the menu were celery and
radishes and I INDUCED often, but
not too much to enjoy them when
landed.
1t seems to me that never has
celery tasted so sweet and seemed
so tender. Then there is stuffed
celery, usually served with a tomato
juice cocktail or any other kind of a
cocktail. 1t gives just the crispness
and piquant flavor which by contrast
brings out their flavors. The most
popular stuffing for celery is, Of
course, cheese. A mixture of rogue
fort and butter is always good. A bit
of minced onion with some finely
minced parsley or a few minced
olives makes another well-known
|stuffing. Don't forget that when add
ing the seasoning to plain cheese
filling liberal sprinkling of paprika
enhances the flavor greatly. Any Of
the fish pastes, such as anchovy, sar-
dine or lobster, or even lobster or
crab meat put through the meat
grinder and mixed with butter, gives
us a change from the usual cheese
filling. Cream cheese, without other
seasoning, but spriLkled with caviar,
is attractive to the eye and palate.
And the other day / had for the
first time q mixture of cream cheese
and deviled ham with a tiny bit of
anely chopped dill pickle.
One of my favorite salads is the
combination of grapefruit, small seed
less white grapes and plenty of celery.
With this / use a rather sweet
French dressing to which / add
minced onion and green pepper. This
is one of the few fruit salads which
is appropriate to serve with dinner. An.
other thing that did not miss abroad
was a fruit salad with mayonnaise,
which too often is served at dinner
time. OF course, If it is used as a
combination salad and dessert, it Is
something different, which is its own
excuse. T.
Perhaps the reason we do not use
cooked celery as much here as is the
custom in Europe is because we use
it so much in its original form.
Braised celery, however, is so deli
cious with roast beef, for instance,
that it is well worth considering.
Large, unbleached, green celery.
which is cheaper, is not only more
economical but better for this pur-
pose because it has higher flavor.
The addition of cut celery to any
meat, fish or vegetable dressed with
cream sauce gives not only flavor
but also that contrast i'm texture.
which adds so much to the en-
joyment of a meal. Texture, you
know, is almost as large factor
as flavor in the development of fine
cookery.
Celery With BrusseI Sprouts. T.
I quart sprouts
/ bunch celery
u cup butter
/ tablespoon lemon Juice
u teaspoon nutmeg -t Ea
Look over sprouts, wash and cook
I'm boiling, sailed water about ten
minutes until tender and drain. Wash
and dice celery and cook three min
utes in butter, add sprouts, season
and reheat. e,a-.s.E e g.
e.. 1888. Bell Syndicate.-wNU Service.
To keep clean and healthy take DIR.
Pferce's Pleasant Pellets. They regulate
liver, bowels and stomach.-Ady.
Well Embalmed