Escalloped Celery

2 or 3 bunches of celery cream sauce (2 tablespoons butter, 2 tablespoons flour, 1/2 cup cream and 1/2 cup celery water).

Method:

Clean celery and cut in pieces and boil until tender. Drain and salt. Butter a baking dish and cover sides and bottom with cracker crumbs. Pour in the celery and cream sauce. Cover with crumbs and dot with butter. Cover and bake in hot oven one-half hour. Remove cover and brown.

Harriet Wilson Davy, Xi.

Stuffed Celery Stalks

small inside tender stalks of celery cream cheese mayonnaise paprika olives

Method :

Make a mixture of the cheese, mayonnaise and paprika and press into the stalks. Slice the stuffed olives and press a slice into the cheese mixture in the stalks.

Jacqueline Norwood Duffie, Xi.

Baked Bananas

banana per person sugar lemon juice

Method:

Peel bananas, butter a baking dish and lay in bananas. Sprinkle sugar over them with a little lemon juice. Bake about one hour, basting frequently. Serve with beef tenderloin and horseradish sauce.

Ruth Rose Smith, Xi.

Stuffed Celery

cream cheese celery hearts chopped nuts chopped olives

Method :

Wash celery hearts, place in cold water to crisp, mash cheese add chopped nuts and olives to taste. Spread mixture on the grooves of celery and serve with toasted crackers. Roquefort cheese may be used in place of cream cheese, working it creamy with a little butter.

Lorna Garrett, Xi Alpha.

Tomato Fritters

1 can of tomatoes

2 cloves salt and pepper

1 teaspoon Worcestershire sauce

1 sliced onion paprika

2 tablespoons of sugar 1 tablespoon catsup

Method :

Boil ten minutes and rub through a colander. Add two tablespoons butter creamed with one-half cup of cornstarch. Boil until thick. Add one egg well beaten. Let cool in buttered pan until hard. Cut in squares, roll in crumbs and fry in deep fat.

Gladys Mars Becker, Xi.