This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
An article of necessity now for every good dinner or supper in the winter and spring. Is thought not to have the delicate crispness so much esteemed until after frost. It should be kept in ice water for a few hours before it is used. The heart stalks are eaten raw with salt. The fashions change as to the method of serving; the tall celery glasses set upon the table form the handiest and handsomest medium, but having become so exceedingly common they are discarded at present at fashionable tables, and the celery is laid upon very long and narrow-dishes. It is almost invariably eaten with the fingers. The principal use next made of celery is in salads, or as a salad alone, cut in dice, with oil, salt, pepper and vinegar shaken up in it.
The stalks cut in finger lengths, stewed in stock, served with brown gravy.
The stalks cut in lengths, parboiled, drained, egged, breaded and fried.
Stewed in stock, served on toast spread with marrow.
A most useful kitchen adjunct. It can be made in two ways: 1st, essence of celeri poured over a tablet of table-salt, and the salt then dried, powdered by rubbing one half on the other, and then bottled and closely corked; 2nd, by using ground celery seeds. These are prepared in a pepper-mil] and mixed with salt in the proportion of 2 oz. to the 1 lb. of salt.