Wash the celery, cut into half-inch bits, and stew tender in slightly-salted boiling water. Drain this off and add a cupful of milk. Cook for three minutes, stir in a teaspoonful of butter rubbed into a teaspoonful of flour, boil up once, season to taste, and serve.
A bunch of indifferent celery may be utilized for this dish. I have rescued stalks frosted accidentally through the cook's carelessness, laid them in ice-cold water for two hours, prepared them as I shall direct, and presented as palatable food that whose end would otherwise have been the garbage pail.
After stewing tender and draining, transfer to another saucepan in which you have heated a cupful of milk (with a pinch of soda in it), thicken it with a tablespoonful of butter rubbed in a teaspoonful of flour, and stir to a boil. Mix the celery well with this, season with pepper and salt, heat all together for one minute, and dish.
Wash and cut into small bits a bunch of celery. Put it into a saucepan and pour over it a pint of cleared beef stock. Stew until tender. Drain the celery and set aside while you return to the saucepan the stock in which it was cooked. Thicken this with a paste made by rubbing a heaping teaspoonful of browned flour into one teaspoonful of butter. When you have a smooth brown sauce, stir in the celery, and when this is very hot,, season and serve.
Scrape, cut into inch-lengths, lay in cold water for an hour; cook tender in salted hot water. Drain, and return the celery to the saucepan. Have ready heated a cupful of weak stock, or gravy, strained through a cloth, seasoned with paprika, salt and onion juice, then thickened with a tablespoonful of browned flour rolled in the same quantity of butter. Pour this over the celery, heat all together for one minute, and dish.
The outer green stalks of celery may be used thus, and more satisfactorily than a tyro might think possible.
Scrape and boil as directed in foregoing recipes; drain, and spread upon a cloth in a very cold place. They must be dry and firm before you dip each piece in beaten egg, then in seasoned bread or cracker-dust. Set again in the cold for an hour, and fry in deep cottolene or other fat to a golden brown. Drain in a hot colander and serve.
Wash and scrape the roots of celery and stew in salted water until very tender. Drain and cut into small dice. Have ready in a saucepan a pint of hot milk, thicken this with a teaspoonful of flour rubbed into one of butter, turn a cupful (heaping) of the celery dice into this sauce, stir until very hot, season to taste and serve.
Besides being a palatable dish when thus cooked, celery root is an admirable nervine, and therefore indicated as beneficial diet for brain-workers and nervous invalids.