TO-DAY’S RECIPE
PICKLED CELERY. A novelty is pickled celery, which is a welcome change from other varieties of pickle. Clean all the white parts of six heads of celery. Wash well and wipe dry with a clean cloth and cut into short lengths. Place on a dry cloth, sprinkle well with salt, and let stand for one hour. Wipe dry ag'.in re-salt lightly and keep turning about till all moisture is gone. Put into vinegar which has been boiled with a little allspice and peppercorn, and allow to get cold. Tie down with parchment and store in a cool, dry place. It is ready for use in six weeks.
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Bibliographic details
Wanganui Chronicle, Volume 79, Issue 122, 25 May 1936, Page 2
Word Count
109TO-DAY’S RECIPE Wanganui Chronicle, Volume 79, Issue 122, 25 May 1936, Page 2
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