THE HOME.

New Zealand Herald, Volume LVI, Issue 17294, 18 October 1919, Page 4 (Supplement)

THE HOME.

CELERY RECIPES. j Celery Soup.One head of celery, best arts, washed and cut small is put ,nto a I saucepan containing a niece of butter or | margarine the size of a small egg and, . melted. Stir until all the celery is well I covered with the fat, then add two pints j ol water and a seasoning of salt and I pepper, and boil, without the lid. till the j , plpiv is quite soft, skimming as the froth j rices! Now rub all through the sieve ; | re;urn to the pan, and stir until boiling i ill. Beat the yolk only of an egg in j , up gill of milk or milk and water; put this into your soup tureen or a big bowl, md pour "the hot soup on to it. Stewed Celery.— the inner white .si.ilk- into one inch lengths, put them into •■>. Mewpan with enough milk to cover, j .nil boi : until tender: drain, and season ; the in Ik with pepper and salt. Thicken I with il"iir and butter; boil for a few | minutes : add llie celery again and serve { hot garnished with strips of dvv toast. Frifd Celery.Cut the white stalks into ! pier-' about three inches in length. Dust I ..n'ti |,ce with salt and pepper, then dip >u linten and cover with fine bread iTiinit'f. rVv in enough smoking hot fat to entirely cover them. Drain on kitchen paper." s..nd serve very hot. Celery Salad. —Again use only the hi inched inner '-.talks. Wash and dry them; then cut them into small thin trips'. Boil two egg* hard, and when inlo cut them in quarters. Mix the ..'lory with tie aggs very carefully, ..minginp the eggs on top ma pretty w,iy. Pour over a simple dressing of oil, vine, pepper and salt, or. if preferred, a nice mayonnaise dressing. Celery Sauce. —The white hearts of two heads of celery, otic teacupful of stock (if convenient, that in which, chicken wa.; rxitle''.!, one teacup of milk, a seasoning of salt and nutmeg, one tablespoonful of flour, and one tahleepoonful of butter or margarine. Wash and cut small the .pierv ; boil it in salted writer. Take it • •tit of the water, and thicken the whit* stock with flour and butter (margarine), i Add seasoning, and lastly the milk. Stir, : and heat until smooth." Now add the [ cooked celery-, and bring almost up to boning point, stirring all the time. It is now ready to serve. Apple and Celery Sandwiches.—lngredi- I en's : Equal quantities of apple and celery mayonnaise or Tartare sauce, sandwich f.nsfer rolls. Method: Peel and core the apple* wash the best parts- of the celery an J chop both finely, mix w.th some lather thick, well-flavoured mayonnaise or TwUit sauce. Cut the rolls in half. Scoop out a little of the crumb and fill the hollow with the mixture. Cover with the "tner half and press well together. Celery and Sauce .—Bread: a head of celerv into strips, which should then bo well wrished and brushed clean. Put the celery into a saucepan of boiling water, and 'allow it to boil rapidly for ten minutes, and then pour off the water. Now add to the pan a breakfastcuprul of milk, put on the lid, and allow the celery to stew until 'it is quite tender. Next lift the <-elery out of the milk and put it to one side. Moisten a good dessertspoonful of floor with a little milk, and stir this mixture into the milk in which the celerv ha* been cooked with a teaspoonful of butter, pepper, and salt to season and a few drops of lemon juice. Stir until the whole is boiling, and then return the celery to the pot. When thoroughly hot dish the celery, pour the sauce over, and garnish with sippets of dry toast. Potato** and Celery. —Use cooked potatoes and raw celery. Cut both into thin rings. The crispnesa of the celery is a palatable contrast in texture to the mealiness of the potatoes ; also it encourages the complete mastication that aids digestion in obtaining a maxim lm of nourishmen from food. Any cooked vegetables left over may be served cold in salad form, lake care to cut them into shapely pieces and to incorporate the dressing thoroughly without destroying that shapeliness.

HOUSEHOLD HINTS. When cleaning floors covered with oilcloth or linoleum, it is a good plan to put & little terpentine in the water, as it preserves as well as cleans. Rub all boot soles over with a little linseed oil once a rronth, turn wrong side up, and let stand for a day before wearing. The oil toughens the soles. If a piece of fat about the size of a nutmeg is added to the water in which any kind of greens are being boiled, there -will be no boiling over, and no stirring will be required. Instead of mixing , water with your Nacklead, add a little turpentine, and you rtill find that it not only removes grease from the grate or "stove, but gives a brilliant polish Jf jth far less labour. In cases of . sickness; \ or when a dull light ' is desired** goj' ;4nely-powdered salt on a,, candle jtSDf "Teaclfes the black part of the wick.'- In this way a steady light nay ■ be kept all through the night by a. small piece of candle. If you have any boiled search left over on washing day, do not throw it away ill you have 1 any oilcloth or linoleum to be cleaned. Mix it with the water you will use for the purpose, and you, will find that, it gives the linoleum a splendid l<lißh.