A SEASONABLE VEGETABLE.

Star (Christchurch), Issue 8375, 22 July 1905, Page 3

A SEASONABLE VEGETABLE.

Some Celery Dishes.

Cei«ry Soup.— Wash two heads of celery until perfectly ckan and f ice from grit, then cut them into pieces about two inches long, discarding any green, unbleached sticks. Placo the celery m a clean pan, add a bouquet of herbs (tied up in a piece of muslin) and two pmta of nicely-flavoured white stock, buruner gentiy' for . about an hour, or until the celery is quite tender, then rub through a hair sieve. Thicken with on© dessert spoonful of cornflour; then add a quarter of a pint of cream, and pepper and. celory salt to taste. Serve very hot. Stewed Ce.ery.— Wash two heads of celery, and cut them into neat pieces about six inches long, then boil them gently in salted water for ten minutes. Make a brown roux with one otmce of butter and one ounce of flour, add half a pint of good brown stock or gravy, and stir until it boils. Add tho celery, and allow to simmer gently, until the latter is tender., then place it on a^ hot dish, adding one teaspoonful of meat extract or glaze to the sauce, and pepper and salt to taste, and if too thick, a little more stock. Pour it over the celery, and serve at once.

Celery a la Creme. — Wash and cut up the celery as in the previous recipe, then boil it in salted water until tender, drain well, lay in a hot dish, and pour over it a sauce made in the following fashion: — Make a white roux with one ounce of butter and 1 one ounce of flour, add half a pint of white stock, and stk' until it boils^, Season to tasts with pepper and celery salt. Add three or four tablespoonfuls of cream. Celery and Chicken Salad. — This is an excellent method of utilising any scraps if white meat, such as t veal, chicken., rabbit, etc., or of cold game! Take equal parts of crisp white celery and cold chicken, shred the former, after washing it, and cut the latter into small dice. Place in a saJad bowl, and pour over it a dressing made as follows : — Mix together the yolk of a raw egg, a little salt, and one teaspoonful of mustard, add gradually one and a half gill of salad oil, stirring all the time. and about half a gill of white wine vinegar. Toss the chicken and celery thoroughly in this dressing, i-nd garnish with hard-boiled egg, beetroot cut into fancy shapes, and the delicate leaves of the celery or sprigs of watercress. Fried Celery. — Wash a head of celery, anfl cut into neat pieces about 6 inches long. Boil in salted water until just tender, but not at all broken. Drain well, dip in eggs and breadcrumbs, and fry in plenty of Lot fat. Serve on a hot dish with a choose sauca poured round. This sauce is made by taking about half a pint of ordinary whito sauce, and stirring in 3oz of grated Dutch cheese. When the cheese is melted, add pepper and salt to taste, and if the sauc«» is not yellow enough, the beaten yolk of an °Celery au Gratin. — Prepare and boil the celery as in the previous recipe, then put a layer in the bottom of the dish in which it is to be served, sprinkle with grated chefipe and seasoning, and fill up the dish in .this way. pour in a little cheese sauce, made according to the last recipe, and cover the top with breadcrumbs. Futy »me tiny pieces of butter on the crumbs, and bake in a hot oven until nicely browned. Celery Pure?. — This makes a delicious centre for cutlets, rissoles, entrees, etc.. or ma-y i>e need as a border for mince or hash. It is also very good if made into croquettes, diprced in eg? and breadcrumbs, fried, and served with cheese or any other sauce to taste. "Wash a^- 1 cut xm two or three heads of celery, and boil in saHed water until quite, tender, then rub through a hair sieve. Place in a saucepan with a .small pat of butter, sprirklo in about a tablespoonful of flour, and stir until quite thick. Add seasoning to taste, B,nd one or two spoonfuls of cream, and use.i Little Celery Creams.— Take equal parts of crisp white celery and lettuce, and shred them finely, add salt and pepper and mayonnaisa dressing, and servo va small salad plates. ____________„.