This vegetable is so generally grown that one can find it in large markets nearly every month of the year. Celery is at its best in the late fall and early winter, when the weather has been cold enough to crisp the blanched stalks. This plant is most useful as a salad and flavorer, but is perhaps most commonly eaten raw, without any dressing except salt, as an accompaniment of fish, meat, etc.

Only the tender, inner stalks should be eaten raw. The hard, outside stalks make a delicious and wholesome dish when properly cooked. When thus used, celery should be blanched and served with a sauce.

Stewed Celery

To blanch celery in cooking, remove all the leaves from the stalks. Scrape off all rusted or dark spots, cut into pieces about 3 inches long", and put in cold water. Have a stew-pan of boiling water on the fire, wash and drain the celery and put in the boiling water. Add one teaspoon of salt for every 2 quarts of water. Boil rapidly for fifteen minutes, having the cover partially off the stew-pan. Pour off the water and rinse with cold water, then drain. The celery is now ready to finish in the following manner: Put the celery in the stew-pan with one tablespoon of butter or drippings, and one teaspoon of salt for each quart of celery. Cover and cook slowly for fifteen minutes. Shake the pan frequently while the celery is cooking. Serve hot.