This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Trim off the tough outer stalks. Pare the celery root to a point then cut the whole stalk lengthwise into quarters, or sixths, according to the size, and let stand in cold water to crisp. The white tips should not be removed.
2 cupfuls diced celery 2 tablespoonfuls butter 1/2 teaspoonful salt
2 1/2 tablespoonfuls flour
1/2 cupful milk
1/8 teaspoonful pepper
Remove the strings from the outer stalks of celery. Wash the stalks well with a brush, and cut them into half-length pieces. Put in a saucepan with a slice of onion (if desired), and 2 cupfuls of hot water and simmer till tender, about thirty minutes. Drain, reserving the liquor; make a white sauce of the butter, flour, seasonings, milk and one cupful of the celery liquor. Add the drained celery and serve very hot.
2 cupfuls celery cut in 1/2 inch pieces
1 cupful, celery stock
2 tablespoonfuls flour Salt and pepper to taste
1 cupful rich milk or cream
2 tablespoonfuls butter 3/4 cupful grated cheese
3/4 cupful buttered crumbs
Cook the celery in 2 cupfuls of water till tender; reserve a cupful of the celery stock and add to the milk. Melt the butter, add the flour and, gradually, the liquid, allowing it to boil up once. Add the seasonings; and celery. Pour half of this into a buttered baking dish, add one-half the grated cheese, then the remaining celery and cheese; cover with the buttered crumbs and brown in the oven. Garnish with celery tips.
Cut tender stalks of celery into two-inch lengths. Fringe each end to within an eighth of an inch of the center, and drop into ice water to "curl," or fringe out.
Celery sticks, 3 inches long White Sauce No. 2
Allow six sticks to a person, simmering them till tender in salted water barely to cover. (Do not throw the liquor away; add it to the stock-pot.) Spread the buttered toast with the ham, arrange on a platter, pour over the cream sauce, and arrange six sticks of celery on each slice of toast.
2 cupfuls chopped celery, stalks and leaves 2 1/2 cupfuls water 1 slice onion Bit of bay leaf Slice of carrot
1 tablespoonful granulated gelatine, softened in water to cover
1 tablespoonful lemon juice
1/2 teaspoonful sugar
1 cupful diced celery
Bit of thyme
Simmer the chopped celery, onion and seasonings in the water, adding enough, as it evaporates, to keep it always a pint. Strain and season it; add the gelatine, lemon juice and sugar, and, when slightly solidified, stir in the diced celery. Pour into individual moulds, and let stiffen. Serve as a garnish to cold meat, or as a salad with mayonnaise and nuts, or sliced tomatoes.