I like food. I like almost any kind of food. I’ve eaten all
varieties—in great cities and in out of the way corners of the world.
And I’ve never found anything that I couldn’t eat, if I were hungry
enough!
But best of all I think that I like stuffed celery. It’s easy to fix,
and it’s slightly out of the ordinary, and it’s possible to consume a
lot of it without being looked down upon by those who are dining with
you. Because everybody eats a lot of stuffed celery.
To a half pound of Roquefort cheese add a quarter of a pound of butter.
Cream them together until they are as smooth as it is possible to make
any mixture containing Roquefort cheese. Then add a dessertspoonful—or
a tablespoonful, if you like—of Worcestershire sauce. A little salt,
and some paprika, enough to slightly color the mixture. And then—
Take stalks of celery—very white and crisp and fresh. And stuff the
hollow side, until it bulges, with the Roquefort mixture. And serve
with your dinner, or after dinner, or with the salad, or all alone. It
doesn’t matter when or where you place it on the menu, for it’s apt to
be the dominant note!