Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

CELERY.

Description.—The common celery is a native of Great Britain. In its wild state it has a strong, disagreeable taste and smell, and is known as smallage. By cultivation it becomes more mild and sweet. It is usually eaten uncooked as a salad herb, or introduced into soups as a flavouring. In its raw state, it is difficult of digestion.

Celery from the market may be kept fresh for some time by wrapping the bunches in brown paper, sprinkling them with water, then wrapping in a damp cloth and putting in some cool, dark place.

RECIPES.

Celery Salad.—Break the stems apart, cut off all green portions, and after washing well put in cold water for an hour or so before serving.

Stewed Celery.—Cut the tender inner parts of celery heads into pieces about a finger long. The outer and more fibrous stalks may be saved to season soups. Put in a stewpan, and add sufficient water to cover; then cover the pan closely, and set it where it will just simmer for an hour, or until the celery is perfectly tender. When cooked, add a pint of rich milk, part cream if you have it, salt to taste, and when boiling, stir in a tablespoon of flour rubbed smooth in a little milk. Boil up once and serve.

Stewed Celery No. 2.—Cut the white part of fine heads of celery into small pieces, blanch in boiling water, turn into a colander, and drain. Heat a cup and a half of milk to boiling in a stewpan; add the celery, and stew gently until tender. Remove the celery with a skimmer, and stir into the milk the beaten yolks of two eggs and one half cup of cream. Cook until thickened; pour over the celery, and serve.

Celery with Tomato Sauce.—Prepare the celery as in the preceding recipe, and cook until tender in a small quantity of boiling water. Drain in a colander, and for three cups of stewed celery prepare a sauce with a pint of strained stewed tomato, heated to boiling and thickened with a tablespoonful of flour rubbed smooth in a little cold water. If desired, add a half cup of thin cream. Turn over the celery, and serve hot.

Celery and Potato Hash.—To three cups of cold boiled or baked potato, chopped rather fine, add one cup of cooked celery, minced. Put season. Heat to boiling, tossing and stirring so that the whole will be heated throughout, and serve hot.