Use only the tender stalks (the outside can be saved for soups and sauces). Scrape and wash each stalk, let stand in ice-cold water a half hour before using. Dry in a towel and cut in one-fourth inch pieces or into straws one inch long. If cut into straws put in ice water for twenty minutes before serving to curl them. Mix with either French or mayonnaise dressing and garnish with lettuce leaves. Celery salad is often served with game.

Stuffed Celery Salad

Clean the tender stalks of celery, put in cold water a few minutes, dry and fill the crevice with the following mixtures: Fill the stalks with tartare sauce, place three or four on lettuce leaves and serve. Or they may be stuffed with Roquefort cheese that has been mashed fine with a spoon and a little sherry wine added to it. Or filled with Neufchatel cheese that has been creamed and chopped nuts mixed with it.