Celery

Manawatu Times, Volume LV, Issue 6789, 22 February 1932, Page 11

Celery

SOME UNUSUAL RECIPES. Celery is best in its raw state, but one is apt to tiro of the same thing each day, and the following recipes give new and tempting dishes besides making uso of every part of the head. Celery Cheese. Thoroughly cleanse the outer sticks of the celery. Put them in a pan with a little water and stew until tender. Pour off the water, add one cup milk, one teaspoon butter, half cup grated cheese, one large tablespoon flour. Keep stirring until it comets to the boil, then allow to simmer five minutes. Serve on a meat dish, put fingers of toast round the edges, sprinkle with finelychopped parsley. Celery Savoury. Cleanse, then stew till tender the outer sticks of celery. Grease a piedish. Put a layer of breadcrumbs, a layer of minced cold meat well seasoned, a, sprinkling of finely-chopped onions and a layer of celery. Continue until the pie-dish is full, then pour over thick, brown gravy or sauce, and bake in the open for half an hour. Celery Rare-Bit Grata very finely four sticks of celery. Beat an egg, add the celery, two tablespoons cheese, pepper and salt. Molt one dessertspoon butter in a pan, pour in the mixture and keep stirring until it thickens. Serve on rounds of hot toast. Celery Omelette. Mix a fresh egg with peppor and salt (do not beat). Add two tablespoons finely grated celory, one dessertspoon milk, a little chopped parsley. Put one dessertspoon of butter in a small fryingpan, add mixture, and cook quickly. When finished fold and serve piping hot. A variation of the omelette is to keep the celery out of the mixture. When the omelette is cooked lay the celery on half of it and fold the other half over.