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.

Celeri Au Jus

The stalks cut in finger lengths, stewed in stock, served with brown gravy.

Celeri A La Villeroi

The stalks cut in lengths, parboiled, drained, egged, breaded and fried.

Celeri A La Moelle

Stewed in stock, served on toast spread with marrow.

Celeri A La Chetwynd

The stalks cut in inch-lengths, stewed, mixed with stewed onions in cream, with chillies; served on toast.

Celeri Au Parmesan

Made the same as macaroni and cheese; the celery in place of macaroni.

Celery Sauce (White Or Brown)

Cut in small pieces and stewed, either white or brown sauce added to it; served with fowls and various small meats.

Celery Salt

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.

Celery Puree (A Sauce)

Celery cooked and passed through a seive, mixed with cream; served with partridges, quails, chicken, etc.

Celery Soups

Cream of celery, consomme with celery, and mixed with other vegetables.