Wash and scrape the stalks, and only use for the table that which is white or but slightly green. Cut off the green leaves, retaining the blanched ones that grow nearest the heart. Lay the celery in cold water for one hour before serving, and send it to table on a low, fiat dish, the high celery glasses being out of date. For the method of freshening celery, see the general remarks on vegetables on page 239. The parts not used on the table may be served as a salad or may be cooked.

Stewed Celery

Wash the stalks clean, cut them into inch-long pieces, and soak an hour in cold water. Drain, and place the celery in a stew-pan, with boiling water to cover; and let it simmer slowly half an hour, by which time the water should be so reduced as to measure not quite half a cupful. Add a cupful of cream or milk, and when the liquid boils, thicken it to a cream .

with a little flour rubbed smooth in a table-spoonful of butter. Add salt and pepper, and serve.

Stewed Celery With Brown Sauce

Boil the celery as directed in the preceding recipe. Heat a table-spoonful of butter in a frying-pan, and when of a dark brown add a table-spoonful of flour. Stir until the paste is smooth and quite dark. Then drain the celery, and add to the butter and flour half a pint of the water in which it was boiled. When the sauce boils, season it with salt and pepper, pour over the celery, and serve.