CELERY DISHES

Wairarapa Times-Age, 25 July 1940, Page 10

CELERY DISHES

RELIABLE RECIPES. Every cook rejoices when celery is in season for besides having excellent medicinal properties, there are many attractive ways of serving it at a time when it is not easy to procure a variety of vegetables. Every particle may be used to advantage, the hard ends and outer leaves give a delicious flavour to soups and stews and the inner parts may be used in a dozen different ways.

Celery Soup Wash several stalks of celery, cut finely and with one sliced potato put to cook in a small quantity of boiling water. When done, add 3 cups of milk, and pass through a colander; let heat to boiling point, season with salt, and thicken with a little flour rubbed smooth in cold water.

Celery in Batter Make a batter with 2 eggs, a cupful of milk, a tablespoonful of melted butter. one cupful of flour and a pinch of salt. Boil the stalks of celery cut into four inch lengths until tender. Cool and dry, dip into the batter and fry in deep fat until golden brown.

Celery Rolls Cut the inside stalks of the celery into even lengths of about two inches. Melt some grated cheese with a little butter and when cool spread on thin slices of bread. Place chopped stalks of celery on the bread, sprinkle with pepper and salt, and roll up in a similar way to asparagus rolls.

Green Celery Tea Take three good hearts of celery, wash very thoroughly in plenty of cold water and salt, then chop all up small, and put into a jug with a quart of water and a saltspoon of salt. Cover closely and simmer for 4 hours. Strain carefully, mix with half the quantity of fresh milk and season with a little salt and pepper. Drink this hot for rheumatism.

Celery Salad. This is a most delicious winter salad which fills the gap when lettuce is unprocurable. Peel and core some crisp apples, and cut them into cubes or slices —not too small. Take about twice as much fresn celery, and cut it into neat pieces. Add just a dash of finely chopped onion, mix all well together, and just before serving toss the whole into a good creamy salad mayonnaise. Serve with cold meat.

Cream Celery Soup Take two heads of celery and the white part of a leek and wash well. Cut these up and place in a soup pan with loz of butter and a pinch of sugar. Cook for a few minutes, stirring constantly; then add a quart of white stock and a pint of milk. A sprig of parsley, thyme or a blade of mace may be added according to taste. Boil until the celery is tender, then strain. Return the liquid to the pan, and when boiling add loz flour which has been mixed to a smooth paste with a little milk, pepper and salt. Serve with sippets of fried bread.

Cheese and Celery. Take a whole head of celery and after washing it thoroughly boil it whole in plenty of salted water until tender. Drain it well and put in a shallow baking dish. Make a good white sauce' with flour, butter and milk, season with pepper and salt and pour over the celery. Now cover with cheese and brown, it under the griller. For a more substantial meal, surround it with hard-boiled eggs. The water in which the celery was cooked may be used for soup.