Stewed Celery

Ingredients

Celery, boiling water salted, 1/2 pint of white sauce.

Method

Cut off all the decayed leaves and outside pieces of the celery, and well wash it. Cut each head lengthwise into quarters, and boil in sufficient water to cover it till tender - fifteen to twenty-five minutes according to the size. Put it in a vegetable dish with the white sauce poured over it, and serve sliced lemon with it, if liked.

Celery Salad

Ingredients

2 heads of celery, yolks of 2 hard-boiled eggs, 1 tablespoonful of oil, pepper, salt, pounded sugar, 8 or 4 tablespoonfuls of vinegar.

Method

Trim and wash the celery and cut it into half-inch lengths, having first laid it in cold water to become crisp. Bub the yolks of the eggs to a smooth paste with the oil, add pepper, salt, and sugar, and, by degrees - a few drops at a time - the vinegar. When it is all quite smooth, pour over the celery and serve. It must not be kept standing after it is mixed or the celery will toughen.

Baked Celery

Ingredients

2 heads of celery, boiling water salted, 1/2 pint of milk, 1 oz. of butter rolled in flour, pepper and salt, 1 egg, fine breadcrumbs.

Method

Prepare the celery as for the salad, and stew in boiling water for ten minutes; drain off the water, add the milk, butter, pepper, and salt, and simmer for three minutes after heating; then pour it into a basin to cool. Butter a shallow pie-dish, and strew the bottom with fine breadcrumbs; when the celery is cold, beat in the egg, and pour into the dish, strew breadcrumbs thickly over the top, cover and bake for twenty minutes, then remove the cover and brown.

Celery Sauce For Boiled Poultry

Ingredients

2 heads of celery, 1 teacupful of broth in which the chicken or turkey is boiled, 1 teacup of milk, salt and nutmeg, 1 large tablespoon-ful of flour, and 1 tablespoonful of butter.

Method

Wash and trim the celery and boil in salted water till tender, drain and cut into pieces half an inch long. Thicken the broth with the flour, add the butter, salt, nutmeg, and lastly the milk. Stir and beat until smooth, put in the celery, and heat almost to boiling, stirring all the time. Serve in a tureen.