109. CELERY is the stem of a plant that grows in stalks, as shown in
Fig. 10. When the stalks are large, they are sold singly, but if they
are very small, several of them are tied together and sold in a bunch.
The season for celery begins in the fall and lasts until early spring.
It may be obtained in the summer, but as the price is usually high and
the quality not good, very little use should be made of it during
that time.
The chief use of celery is as a relish, when it is eaten raw, but it is
also valuable for flavoring soups and making salads, pickles, and
various other dishes. It is probably used less frequently as a cooked
vegetable than in any other way, but when it is in season and can be
purchased at a reasonable price, it should be cooked to give variety
to the diet.
The food value of celery is extremely low, being less than 100 calories
to the pound or about equal to that of 1 ounce of meat. However, in
spite of this fact, celery is valuable for its mineral salts and bulk,
as well as for the appetizing quality that it lends to various foods and
to the meals at which it is served.
[Illustration: FIG. 10]
110. CARE AND PREPARATION.--Well-bleached, firm stalks of celery should
be selected for use. After it comes into the house, it may be kept in
good condition for a long time if it is wrapped in a damp cloth and put
where it will keep cool. A good plan is to serve the hearts and tender
inside stems raw, as explained in _Soup_, and then to use the coarse
outside stems for cooking, flavoring soups, or making salads. Celery
must be cleaned carefully for dirt often clings to the ridges. After
being scrubbed thoroughly, it will become crisp and tender if it is
allowed to stand in cold water for some time before serving. When it is
to be served as a cooked vegetable, it should be cooked in boiling
salted water, as are other vegetables, and then seasoned or dressed in
any desirable way. The water in which it is cooked should be utilized in
the making of sauce or soup.
111. CREAMED CELERY.--The usual way of preparing celery when it is to be
served as a cooked vegetable is to cream it. The cream sauce that is
added to the celery increases its food value considerably and greatly
improves its flavor. This sauce may be made entirely of milk or of half
milk and half liquid from the celery.
CREAMED CELERY
(Sufficient to Serve Six)
3 c. diced celery
3 Tb. butter
3 Tb. flour
1 tsp. salt
Dash of pepper
1 c. milk
1/2 c. water in which celery was cooked
Cook the celery in boiling salted water until tender, and then drain.
When the celery has cooked, make a white sauce of the other ingredients.
Pour this sauce over the cooked celery, heat together, and serve.
112. CELERY AU GRATIN.--The food value of celery may be still further
increased by combining it with cheese and bread crumbs in addition to a
cream sauce. Such a dish, which is known as _celery au gratin_, is
prepared according to the accompanying recipe.
CELERY AU GRATIN
(Sufficient to Serve Six)
4 c. diced celery
2-1/2 Tb. butter
2-1/2 Tb. flour
1/2 tsp. salt
Dash of pepper
1 c. milk
1 c. water in which celery was cooked
1 c. buttered crumbs
1/2 c. grated cheese
Cook the celery in boiling salted water until tender and then drain.
Prepare the cream sauce in the usual manner. Butter the crumbs by
stirring them into 1 tablespoonful of melted butter. Put 1/4 cupful of
the crumbs in the bottom of a baking dish and put one-half of the celery
over them. Place another 1/4 cupful of the crumbs over the celery, and
on top of this sprinkle 1/4 cupful of the grated cheese. Add the
remainder of the celery and pour the sauce over this. Finally, add the
other 1/4 cupful of cheese and the remainder of the crumbs. Place in a
hot oven, and bake until well heated through and the crumbs are browned.
Serve hot.