The globe-independent. (Hagerstown, Md.) 1943-19??, 1947-05-15
The Hornenaker's
Corner
By MARY DOUGLAS

Kalamazoo, Michigan, has long
been noted for its excellent celery,
in fact so much so that the chef de
cuisine at Delmonico's always began
his recipes in which celery was to
be used by saying, Procure some
heads of fine Kalamazoo celery" In
season we think that this region pro-
duces some very fine celery. When
the celery King" on the City Mar
ket brings in his product, we don't
believe even Kalamazoo could beat
it. But what we are trying to get
around to say, is, that perhaps we
homemakers do not use celery In
the many different ways that it can
be used.
There is practically no waste to
celery. The green leaves give pun
gency to garden salads; carefully
dried, they add SAVIOR to soups and
steWs; the coarser outer branches
can be creamed, praised or picked;
the more tender inside ones give
added crispness to fish meat and
vegetable salads; and the tender
white hearts can be reserved for
hors d'ouvres. Aside from the
creamed celery which most of you
have prepared one time or another
here are a couple of other recipes
using celery:
Celery Spread
3-ounce package cream cheese
2 tablespoons mayonnaise
1 cup minced celery
l tablespoon chopped nuts
/ tablespoon chopped olives
y teaspoon grated onion
teaspoon minced parsley
slices rye bread
Blend together mayonnaise and
cream cheese. Stir in celery, nuts,
olives onion and parsley. Remove
crusts from rye or pumpernickel
bread and cut into finger lengths
or use crisp crackers. Spread with
cheese mixture. Approximate yield:
Sc canapes.
Celery Fritters
"a cup flour
/ teaspoon baking powder
! teaspoon salt
"a teaspoon pepper
"a teaspoon nutmeg
4 eggs, well beaten
2 cups finely-chopped celery
Sift together flour, baking pow
der, salt, pepper and nutmeg. Add
eggs and celery and blend well,
Drop by spoonfuls onto we'll
creased griddle Cook until well
Drowned on both sides. Approx
mate yield: portions.
Now that bananas are available
again you may be in the mood to try
this recipe for
Quick Banana Bread
p cup of butter, or margarine
/ cup of sugar
2 eggs well beaten
cups of flour
l teaspoon of baking powder
/ teaspoon of salt
p teaspoon of soda
2 tablespoons of sour milk
~ cups of banana pulp
p cup of nuts, chopped
Cream butter and sugar, add the
eggs Add the sifted dry ingredients
alternately with the milk and ba-
nanas. Add the chopped nuts Bake
in a buttered loaf pan in moderate
oven, $50 degrees, As to SIS minutes
If your budget for food is running
low and you can hustle up a few
frankfurters, potatoes and a little
grated cheese, then you can have a
good satisfying dish that the family
will like, at a small cost.
Wiener ScaIlOp
Six medium sized potatoes, pared;
frankfurters, l egg, beaten; cups
milk, salt and pepper to taste, but
tered crumbs, grated American
cheese. Into a buttered casserole
slice 4 of the potatoes into 1s-inch
slices. On these arrange the frank
furters, then slice the remaining po-
tatoes over the top. Beat the egg
with the milk, season lightly Gre
member that wieners are well seas
oned) and pour over the contents
of the casserole. Sprinkle the top
sparingly with buttered crumbs and
grated cheese, and bake slowly at
$50 degrees about an hour, or until
the potatoes are tender. This should
serve 6, but any family of will
make it disappear rapidly.