1 stalk celery.
2 cheeses or ⅔ cup.
1 teaspoon of salt.
2 tablespoons of ground pecan nuts.
¼ tablespoon of paprika.
2 tablespoons of finely cut celery tops and lettuce leaves.
Separate the celery, clean thoroughly, and place on ice until crisp.
Mash cheese until soft, and add salt, paprika, and ground nut meats.
Dry the celery, fill the hollow part with the cheese mixture, and roll
in finely chopped parsley or celery tops. Cut into 2-inch pieces and
serve on crisp lettuce leaves with French dressing.