Let it lie in ice water two hours before serving. To fringe the stalk, stick several coarse needles into a cork and draw the stalk half way from the top several times, and lay in the refrigerator to curl and crisp.
CELERY A LA VERSAILLES.
Cleanse two or three heads of well-blanched celery and trim them nicely, leaving on just as much of the stalk as is tender; parboil the vegetable in well-salted water, then rinse in cold water and drain on a sieve. Have about a pint of boiling white stock ready in a saucepan, lay in the celery, with a large onion cut in quarters and a good seasoning of salt and pepper, and cook very gently until the celery is quite tender, then drain the vegetable carefully on a napkin so as to absorb the moisture, and cut each head into quarters lengthwise. Fold the pieces into as neat a shape as possible and make them even in size; mask them entirely over with thick bechamel sauce and allow this latter to stiffen; then dip the pieces in beaten egg, roll thickly in fine white bread crumbs, and fry in boiling fat. When sufficiently browned, drain on blotting-paper, and pile up high in the center of a hot dish covered with a napkin. Garnish with sprigs of fried parsley and serve.
CELERY-POTATO CROQUETTES.
To a pint of mashed potatoes add half a teacup of cooked celery, season with a tablespoon of butter, half a teaspoon of salt, a dash of white pepper; add the yolk of one egg. Roll in shape of a small cylinder three inches long and one and a fourth inches thick. Dip them in the beaten white of egg, roll in cracker or bread crumbs and fry.
Chicago Record.
CELERY AU GRATIN.
Wash and trim four heads of celery; set in a stewpan with a teaspoonful of vinegar, salt and cold water; boil until tender and drain dry. Make some sauce with a tablespoonful of butter, the same quantity of flour and half a pint of milk. Cook while stirring till it thickens; add the yolk of one egg and a tablespoonful of grated cheese; stir the sauce, but do not let it boil. Arrange the celery in a pie dish, sprinkle bread crumbs over and little bits of butter; cover with sauce and brown in the oven. Serve in the dish in which it is cooked.
Chicago Record.