CELERY AND ITS PREPARATION

109. CELERY is the stem of a plant that grows in stalks, as shown in Fig. 10. When the stalks are large, they are sold singly, but if they are very small, several of them are tied together and sold in a bunch. The season for celery begins in the fall and lasts until early spring. It may be obtained in the summer, but as the price is usually high and the quality not good, very little use should be made of it during that time.

The chief use of celery is as a relish, when it is eaten raw, but it is also valuable for flavoring soups and making salads, pickles, and various other dishes. It is probably used less frequently as a cooked vegetable than in any other way, but when it is in season and can be purchased at a reasonable price, it should be cooked to give variety to the diet.

The food value of celery is extremely low, being less than 100 calories to the pound or about equal to that of 1 ounce of meat. However, in spite of this fact, celery is valuable for its mineral salts and bulk, as well as for the appetizing quality that it lends to various foods and to the meals at which it is served.

110. CARE AND PREPARATION.--Well-bleached, firm stalks of celery should be selected for use. After it comes into the house, it may be kept in good condition for a long time if it is wrapped in a damp cloth and put where it will keep cool. A good plan is to serve the hearts and tender inside stems raw, as explained in Soup, and then to use the coarse outside stems for cooking, flavoring soups, or making salads. Celery must be cleaned carefully for dirt often clings to the ridges. After being scrubbed thoroughly, it will become crisp and tender if it is allowed to stand in cold water for some time before serving. When it is to be served as a cooked vegetable, it should be cooked in boiling salted water, as are other vegetables, and then seasoned or dressed in any desirable way. The water in which it is cooked should be utilized in the making of sauce or soup.

111. CREAMED CELERY.--The usual way of preparing celery when it is to be served as a cooked vegetable is to cream it. The cream sauce that is added to the celery increases its food value considerably and greatly improves its flavor. This sauce may be made entirely of milk or of half milk and half liquid from the celery.

CREAMED CELERY

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Cook the celery in boiling salted water until tender, and then drain. When the celery has cooked, make a white sauce of the other ingredients. Pour this sauce over the cooked celery, heat together, and serve.

112. CELERY AU GRATIN.--The food value of celery may be still further increased by combining it with cheese and bread crumbs in addition to a cream sauce. Such a dish, which is known as celery au gratin, is prepared according to the accompanying recipe.

CELERY AU GRATIN

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Cook the celery in boiling salted water until tender and then drain. Prepare the cream sauce in the usual manner. Butter the crumbs by stirring them into 1 tablespoonful of melted butter. Put 1/4 cupful of the crumbs in the bottom of a baking dish and put one-half of the celery over them. Place another 1/4 cupful of the crumbs over the celery, and on top of this sprinkle 1/4 cupful of the grated cheese. Add the remainder of the celery and pour the sauce over this. Finally, add the other 1/4 cupful of cheese and the remainder of the crumbs. Place in a hot oven, and bake until well heated through and the crumbs are browned. Serve hot.