Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Boiled Celery.

Cut the white stalks of celery the length of asparagus, boil in as little salted water as possible until quite tender. The root, cut in slices, is equally good. Dress with drawn butter made with the water in which the celery was boiled. This vegetable is said to be a sedative and antidote to nervous debility.