VICTORIA UNIVERSITY COLLEGE
SARAH ANNE RHODES FELLOWSHIP IN HOME SCIENCE WAYS OF USING CELERY , The crisp texture and distinctive flavour of celery have made it a popular member of the vegetable colony. When young and tender, it is best eaten raw, either alone or in salad form.
Celery Curls: Celery curls arc made by cutting celery stalks into lengths about Uto 2 inches in length. The ends of the pieces are then fringed with a knife and placed in a bowl of salted water. After a few hours, the fringed edges of the celery will curl to form an attractive and tasty garnish to salads and savoury dishes. Stuffed Celery Sticks: Take the inner stalks of celery and wash well, leaving a few of the young tender leaves on as a garnish. Grate some cheese, add pepper and salt and mix to a smooth paste with salad dressing or cream. Fill the groove of the celery stalk with the cheese mixture and serve with thinly sliced bread and butter. For luncheon or supper dish. Dried Celery Tops: While young celery tops can be used for salad greens, the green part usually discarded can bo dried, crushed and used as a flavouring for soups. The celery flavour ; is retained after drying. To dry, spread the greens on a wire shelf or tray and dry slowly on the stove rack or in a slow oven.
Apple, Nut and Celery Salad: Cut a ripe apple -into half-inch cubes. Cut tender celery of an equal amount into small pieces. Combine with walnuts and salad dressing. Place on lettuce leaves and add dressing and a garnish of chopped nuts. If apples are tart, garnish also with raisins. Creamed Celery in Cheese Sauce: Cut celery in half-inch pieces and cook in boiling salted water twenty to thirty minutes until tender. Drain and use the water for soups. Add the cooked celery to a medium white sauce to which has been added enough grated cheese to taste. Serve with crackers or toast.
Potato Celery Croquettes: 1 tablespoons minced onion, 1 eggs, } teaspoon pepper, breadcrumbs, 4 cups cold mashed potato, 2-3 cup finely cut celery, \ teaspoon salt. Method: Add to the potato and seasonings and two beaten eggs. Blend well. Then stir in the
celery and onions, make into croquettes, dip in {he remaining egg (beaten), roll in crumbs and fry in deep fat at dSa deg. F. until brown. This amount will make about 15.
Stuffed Celery Salad: 8 stalks celery, lettuce, cream or cottage cheese, thin cream, French dressing, seasoning. Method: Mix cheese to a creamy consistency with a little thin cream. Stuff the celery stalks with this fixture and cut stalks in pieces about 1 inch long. Use five or six pieces for each serving. Serve on lettuce with French dressing. Serves six.
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Horowhenua Chronicle, 12 July 1938, Page 6
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468VICTORIA UNIVERSITY COLLEGE Horowhenua Chronicle, 12 July 1938, Page 6
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