CELERY DISHES

New Zealand Herald, Volume LXXIII, Issue 22402, 24 April 1936, Page 7 (Supplement)

CELERY DISHES

A CHANGE IN THE MENU Most people realise that celery is a vegetable rich in vitamins as well as of very delicate flavour; most people havo eaten it ratr, and a good many realise how delicbus it is braised. But few people have bothered to make their families really appreciate it by trying variations on those two methods. While celery is cheap, tlien, treat yourself to a change in the ::nenu. Celery Fritters ■ —This is an unusual method. You cut the celery into short lengths, dip them in batter and fry in deep fat. For curried fritters, coat the cut lengths of celery all over with Bechamel white sauce, rather thick, flavoured with curry powder, let them get cold, dip them in batter and fry in deep fat. Fried.—Cut tfca cooked celery into short lengths, dip them into egg beaten with a spoonful of stock or water, roll them in breadcrumbs and fry them in butter or larci. A La Mornay.--Lay the celery sticks in a dish, cover tbem with cheese sauce, which has been made with milk and

some of the liquor in which the celery was cooked, and, if you like, brown very quickly in the oven or under the grill. Souffle. —Celery puree mixed with Bechamel sauce, with the addition of a tablespoonful of grated cheese and a couple of eggs, makes a good souffle. With Tomato Sauce. —Arrange the cooked celery-heads in a dish and cover them with a good thick tomato sauce. Sprinkle over a little grated cheese, if you wish. Bechamel Saucu. —To make Bechamel sauce, take ioz. butter, half a pint milk, half dessertspoon flour, parsley, nutmeg and salt to flavour. Melt the butter and fry the f our in it, then gradually add the boiling milk and other ingredients, stirring all the time. Boil for 10 to 15 minutes and strain.