TO-DAY’S RECIPE

Timaru Herald, Volume CXLII, Issue 20538, 2 October 1936, Page 12

TO-DAY’S RECIPE

i; CLERY CHEESE I? >. Half a pint of milk, two 4 dessertspoons of flour, two table- J spoons of finely-grated cheese, 4 £ one and a half dessertspoons of 3 !- butter, about eight or nine stalks 4 j; of celery, and breadcrumbs. Make 9 a good white sauce by melting 4 £ the butter in a saucepan, adding | 9 flour, and do not allow to brown. 4 i; Add milk gradually, and blend | !• well. Stir until it comes to the 4 ■* boil. Cook about five minutes. 3 9 Wash the celery, cut into one- 4 > inch lengths. Cook in boiling | 9 salted water for twenty minutes. 4 Strain. A good idea is to boil | F celery first and use some of the 4 I, water in which the celery was F cooked to make the white sauce, < > and use a little less milk. Grease I* 9 a casserole or piedish, put in a •; £ layer of cooked celery, then a I; 9 layer of sauce. Sprinkle with •• £ grated cheese. Continue these I; F layers until the casserole Is al- £ most full. Sprinkle on top with 4 9 bread-crumbs and dot with f £ several pieces of butter and bake 3 i’ for 15 or 20 minutes in a moder- j >, ate oven. 2