The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Stewed Celery

• 3 cups prepared celery
• 1 teaspoon salt
• 1 qt. water

Scrub the celery with a small brush, remove the strings, cut it in one-half-inch pieces and drop it into the boiling salted water. When it is boiling, set the pail or pan into a cooker-pail of boiling water and put it into the cooker for from two to four hours or longer, depending upon the toughness of the stalks. It will not be injured by long cooking. When tender, drain it, saving one-half cupful of the water to use in making the sauce. Serve with one cupful of [Sauce for Vegetables].

Serves six or eight persons.