Cream Of Celery Soup - Croutons

Fried Egg Plant Bread And Butter

Tea

Cream Of Celery Soup

Cut 1 bunch of celery into small pieces and cook until tender in 1 pint of boiling water. Add 1/2 t salt and mash in the water in which it was cooked.

While the celery is cooking, melt 2 T butter in the upper part of the double boiler, add 2 T flour, and when well blended add slowly, mixing all the time, 2 c milk. Boil a few minutes and then set over hot water. When the celery is cooked and mashed add to the mixture in the double boiler. Strain, reheat and serve with croutons.

Fried Egg Plant

Remove the skin and cut the plant into slices 1/4 inch thick. Sprinkle the slices with salt, pile one above another, and set a plate holding a weight upon the top. Let stand an hour to drain off the juice. If more salt has been added than is necessary for seasoning, rinse in cold water, dry between clean towels, dip in egg, then in breadcrumbs, and, saute first on one side, then the other, to a golden brown. Use about 2 T butter to begin the sauteing, adding mors from time to time as necessary.

Croutons

Brown cubes of stale bread in a little butter, or see Lesson 2, page 13.

Preparing The Meal

About 1/2 h before lunch time wash and cut up the celery, cover with boiling water and cook.

Drain the slices of egg plant, dip in egg, then in crumbs, and start to saute them. While cooking make the White Sauce for the soup, also the croutons. Add the celery to the White Sauce, strain, reheat, and serve.

Place the egg plant where it will keep hot while the soup is being eaten. Make the tea.

Serve the soup, then the rest of the luncheon.