COOKED CELERY IS DELICIOUS

Wanganui Chronicle, Volume 79, Issue 182, 6 August 1935, Page 2

COOKED CELERY IS DELICIOUS

Alost people are fond of a glass of celery on their luncheon table as a tasty bit with the cheese course. There are not niany, however, who realise how delectable is this vegetable when cooked. The following are some suggestions for the cooking of celery. It, would be as well.to experiment with them before the summer is really with us, for the days of celery arc numbered. It flourishes best in the cold weather.

Ctelcry is an excellent vegetable con taining many valuable mineral salts, anil should be included in the menu as often as possible.

White Celery Soup The ingredients for this are as fol lows:—Two hfinds of celery, one small onion, two rounded tablespoons of butter, one level tablespoon of flour, one quart of white stock, 1 gill of milk, one gill of cream, two raw yolks of eggs, half teaspoon of castor sugar, salt and pepper.

Method: Wash celery, using white sticks only. Place in a saucepan of cold salt water, bring to the boil, and blanch five minutes. Drain off and cut celery into thin rings. Alelt the butter, add chopped onion and celery and stir for five minutes without colouring them. Alix the flour with a little water until smooth, add to above and cook for about five minutes longer. Add the stock and boil until celery is soft. Rub through a sieve, add milk and reboil. Beat the yolks and cream together. Cool the coup for a minute or so, then strain in the eggs and cream. Reheat sufficiently to cook eggs without curdling. Add seasoning and sugar. Serve with croutes of toast.

Celery Fritters For these take four heads of celery, found rounded tablespoons of flour, one teacup of tepid water, one tablespoon of salad oil or butter, two whites of eggs, quarter teaspoon of salt, frying fat.

Method: To make the batter add oil Io the water, then add gradually half of the liquid to the sieved flour and salt. When the batter becomes thicker than ( ream add more oil and water. Beat the batter until air bubbles appear on the surface. Allow to stand, then stir in lightly the stiffy beaten whites of egg and use immediately. Prepare celery, remove white centres, cut into pieces four inches long. Boil until soft, drain the pieces and dry on a cloth. Cut each Tn half, dip into batter, lift out with two forks and fry in hot fat a golden brown. Drain on paper, serve with fried parsley.

Celery Relish The ingredients for this are: One i up of celery and one cup of beetroot, two lemons one, cup cold water, quarter rup sugar, half oz. of gelatine, one tablespoon horseradish. Method: Soak the gelatine in the ■ old water, add two cups of boiling water, juice of two lemons and the sugar. Cool this before adding the horseradish. Cut. the celery and beetroot into dice. When beginning to set add the celery and beetroot. Cut into squares when quite cold.

Stewed Celery with Egg Sauce Take two heads of celery, milk and water in equal proportions, salt, halfpint of egg sauce, buttered toast. Alethod: Use the well-washed hearts of the celery only. Place in a saucepan. cover with milk and water, add sa.; and boil until tender. Drain, cut the buttered toast into finger shapes, lay a head of celery on each, pour over it some egg sauce.