Celery, With White Or Brown Sauce

No. 471.-"When the Celery is cleaned, cut the tender parts in pieces half an inch long. Parboil them for five minutes, then immerse them in cold water and drain them in in a colander. Then put the Celery in a saucepan with a piece of butter, and season it with salt, pepper, nutmeg, and a pinch of sugar. Then cover the saucepan and let the Celery simmer for ten minutes, not letting it get brown. Then moisten it with white broth, letting it reduce so as to glaze the Celery lightly. Then add Espagnole, Allemande or Cream sauce, as may be desired.

Celery Salad

No. 472. - When the Celery is trimmed and washed, cut it in short, thick Juliennes. Season it with salt, pepper, vinegar and oil, and add some chives, chopped fine. Mix it all well together, and when ready for use dress it in a salad bowl and garnish with sliced tomatoes or beets, cut in fancy shapes.

Note. - 'When Celery is used in chicken or lobster salad, cut it in fine slices. It will preserve salad better than lettuce, when the salad is kept a length of time before using.

Celery Broth

No. 473. - Clean and wash four heads of Celery, then cut them in pieces three inches long. Put them in a saucepan with one gallon of water. Let it boil slowly until the broth is reduced to one quart, and then strain it through a napkin. Drink it warm or cold. This is a very good beverage for nervousness.

Celery Soup Puree, Spanish Style

No. 474. - Clean and wash six heads of Celery and trim off all of the green parts. Cut the tender parts in small pieces, one inch long, mixed with two celery roots sliced fine. Parboil them for five minutes, then immerse them in cold water and drain and dry them. Then put the Celery in a saucepan, with a piece of butter, and season with salt, pepper, nutmeg, and a pinch of sugar. Cover the saucepan and let it simmer until the moisture is reduced. Then add two quarts of white broth and a faggot of parsley, garnished with leeks and green onions. Let it boil until the Celery is well cooked, and then add one gallon of thickened veal or chicken broth. Let it all boil slowly for twenty minutes, then take out the faggot and strain the soup through a fine sieve. Then put it back in the saucepan to keep warm. When ready to serve, add a pint of cream, diluted with the yolks of six raw eggs, four ounces of butter, and some parsley chopped fine. Mix this all well together off from the fire until the butter is melted. Add some small fried bread crumbs before serving.

Celery Cream Soup

No. 475. - Prepare the celery the same as in No. 474, and when it is thoroughly cooked in the broth add three quarts of Cream sauce. Rub it through a fine sieve and put it back in the saucepan to keep it warm. Before serving it, add half a pound of butter in small pieces, stirring it all well until the butter is thoroughly merged in the soup. Also add some chervil chopped fine. The soup must not be too thick. Farina or vermicelli, cooked in white broth, may be added.