Victoria University College

Manawatu Times, Volume 63, Issue 160, 9 July 1938, Page 15

Victoria University College

SARAH ANNE RHODES FELLOWSHIP IN HOME SCIENCE WAYS OF USING CELERY Tho crisp texture and distinctive flavour of celery have made it a popular j member of the vegetable colony. When young and tender, it is best eaten raw, loither alone or in salad form, j Celery Curls: Celery curls aro made by cutting celery Btalks into lengths 'about 1J to 2 inches in length. The lends of the pieces are then fringed with ' a knife and placed in a bowl of salted water. After a few hours, tho 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 disli. Dried Celery Tops: While young celery tops can be used for salad greens, the green part usually discarded can be 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. Servo with crackers or toast.

Potato Celery Croquettes: 3 tablespoons minced onion, 3 eggs, J teaspoon pepper, breadcrumbs, 4 cups cold mashed potato, 2-3 cup finely cut celery, 4 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 the remaining egg (beaten), roll in crumbs and fry in deep fat at 385 deg. F. until brown. This amount will make about 15.

Stuffed Celery Salad: 8 stalks celery, lettuce, cream or cottage cheese, thiu 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. Uso five or six pieces for each serving. Serve on lettuce with French dressing. Serves six.