=Waldorf Salad.=--Equal parts of apple and celery cubed, served on
lettuce with walnuts peeled, and sliced cold hard-boiled eggs, with
dressing poured over it.
=Stewed Celery.=--Cut into inch-lengths enough celery to make a quart.
Cover with boiling salted water and cook slowly for half an hour. Drain
the celery and strain the cooking liquid. Thicken one cupful of the
liquid with a tablespoonful each of butter and flour cooked together,
season with salt and pepper, reheat the drained celery in the sauce,
and serve. Add a little cream to the sauce if desired.
=Celery Sandwiches.=--Very finely shredded celery. Cream, salt and
pepper, thin slices of buttered white bread.
Moisten the celery slightly with the cream, season to taste. Place a
thin layer between the slices of bread and butter, decorate with sprigs
of parsley and serve.
=Celery with Bread Sauce.=--Boil four heads of celery until tender, in
salted water to cover, and drain. Boil a sliced onion until tender, in
a pint of milk, strain the milk and cook in it enough soft bread-crumbs
to make a smooth sauce. Cut the celery into short lengths and reheat
in the sauce, seasoning with salt, pepper, and a heaped teaspoonful of
butter.
=Celery Fritters.=--Make a batter of two eggs, one cupful of milk,
a tablespoonful of melted butter, one cupful of flour, and a pinch
of salt. Boil until tender in salted water stalks of celery cut into
four-inch lengths, drain, cool, and dry. Dip in batter, fry in deep
fat, drain, and serve with Hollandaise sauce.
=Celery with Cream.=--Cut some celery into small pieces about two
inches long, wash them and dry them on a napkin, blanch them and drain.
Stir two ounces of fresh butter, a tablespoonful of flour, and half
a pint of good vegetable stock; add the celery and simmer for twenty
minutes, beat up two yolks of eggs with half a teacupful of cream, and
a pinch of grated nutmeg; stir this into the celery, being careful not
to let it boil again; serve very hot with croûtons.
=To Fry Celery.=--Prepare the celery as above, boil in salted boiling
water for a quarter of an hour, then dry on a napkin; beat a fresh egg,
stir into it one tablespoonful of flour and one cupful of hot vegetable
stock, add salt and pepper, put the pieces of celery into the batter,
and then roll them in bread-crumbs and fry in butter.
=Celery with Parmesan Cheese.=--Cook some whole heads of celery as
above, when drained lay them in a dish, sprinkle with finely grated
Parmesan cheese, pour melted fresh butter over them, put them into the
oven till they have taken a good colour, add a little gravy, and serve.
=Escalloped Celery.=--Chop celery very fine, or cut in half-inch
lengths, and cook until tender in boiling salted water to cover. Drain
and reheat in a cream or white sauce. Put into a buttered baking dish
in layers, sprinkling each layer with grated cheese or crumbs, or both
crumbs and grated cheese. Have crumbs and cheese on the top, dot with
butter, and brown in the oven.
=Purée of Celery.=--Cut into small pieces four heads of celery, and put
into a saucepan with a sliced onion and half a cupful of butter, simmer
slowly until tender, then add half a cupful of flour, made smooth with
a little cold milk, and cook until smooth and thick, add two cupfuls
of milk, stirring constantly. Press through a sieve, season with salt,
pepper, a very little sugar, and butter, and moisten to the proper
consistency with cream.
=Celery Slaw.=--Mix two cupfuls of finely-cut celery with the beaten
yolk of an egg, a tablespoonful each of butter, cream, and vinegar, a
teaspoonful of sugar, and salt and pepper to taste. Mix thoroughly,
cover tightly, and keep hot, without cooking for twenty minutes. Serve
either hot or cold.