Fried Celery
Remove the outer stalks of celery, cut in four inch pieces. Parboil eight minutes. Drain thoroughly, dip in batter and fry in deep fat. Drain on brown paper and serve with Tomato Sauce.
Batter: Sift one-half cup bread flour with one-fourth teaspoon salt, one-eighth teaspoon celery salt, a few grains pepper, add six tablespoons milk and one egg lightly beaten.