THE RIGHT RECIPE

Evening Star, Issue 23379, 23 September 1939, Page 19

THE RIGHT RECIPE

CELERY DISHES Economical Celery Soup, ', Cut a head of celery, leaves and all, Into small pieces, wash well, and cook in equal quantities of milk and water until soft. Rub through a sieve, thicken with ground rice, season to taste, and add one teaspoon each of butter and grated cheese for every pint of soup. Stuffed Celery. Celery soup may. of course, be made from the outer stalks, and if you want something specially nice in the way of a savoury for j-our party, save the delicate little inside pieces, leaving the tiny hits of foliage on. Fill these with a savoury mixture. Savoury Fillings, (1) Cream cheese highly seasoned with French dressing, ketchup, or Worcestershire sauce. (2) Mushrooms cooked, chopped, and seasoned. (3) Creamed butter mixed with fish paste and seasoned with lemon and onion juice. (4) Chopped olives mixed with salad dressing. Celery Fritters. These are delicious for a light luncheon. First make a batter of 1 cup flour, 2 eggs (beaten), J teaspoon salt, a little pepper, and 2-3 cup milk. Cut celery into 3in pieces, cook until soft, drain, sprinkle with salt and pepper, dip in batter and serve with tomato sauce. Spiced Celery. Herq is a pleasant change for our storeroom shelves—3 bunches celery, 7 large tomatoes, half a red pepper, 1 cup sugar, 1 tablespoon salt, J teaspoon each of mustard, cloves, all-spice, cinnamon and celery seed, £ cup vinegar. Cut off roots and leaves of celery, separate stalks, and chop. Wipe, peel, and chop tomatoes and wipe and chop the pepper. Mix dry ingredients and add vinegar. Combine mixtures, put in a preserving pan, bring to the boil, and simmer 1J hours. Fill jars to overflow and cover.

Celery Fancies, One head celery, 2oz each breadcrumbs and butter, salt and pepper to taste, milk and a little pastry. Cut erisp, white celery into lin lengths and boil gently until soft. Strain and mix with the other ingredients. Add enough milk to make a thick, creamy mixture and cook for another 10 minutqs, stirring constantly. Put into patty tins lined with pastry and baked beforehand. Leave in the oven long enough to make the pastry thoroughly hot again, and serve at once. The celery mixture is also good served on hot buttered toast. Curry of Celery, This is another nice luncheon dish. Cook chopped celery until tender, drain and keep liquor. Cook chopped onion in a little butter, thicken with flour and add curry powder, stock, celery, and a little lemon juice. Simmer gently together, salt to taste, and serve with boiled rice. Scrambled Eggs and Celery. Dice half a head of celery, cook until tender, and drain. Add half a cup of grated cheese, scramble 3 or 4 eggs, fold in the hot celery and cheese, pile on buttered toast and serve at once.