CELERY SALAD.
Take the inner and tenderest heads of three stalks of celery, cut them into strips an inch long and about the thickness of young French beans. Rub the salad bowl lightly with shallot. Mix the yolks of two hard boiled eggs with three tablespoonfuls of salad oil, one of tarragon vinegar, a little mustard and pepper and salt to taste. Add the celery to this sauce, toss well with two silver forks, garnish with slices of hard boiled eggs. If you have any cold chicken or turkey, chop it up, and mix with some of above in equal proportions; or a few oysters will be a great addition.
STEWED CELERY.
After celery is cut up and soaked in cold water for fifteen minutes, then cooked until tender, it must be drained in the colander, thrown into cold water to blanch and become firm, and then thoroughly heated in a white sauce. If the cold bath is neglected the result will be flat and discolored instead of white and crisp.
CELERY SOUP.
The ingredients are two heads of celery, one quart of water, one quart of milk, two tablespoonfuls of flour, one teaspoonful of salt, two tablespoonfuls of butter and a dash of pepper. Wash and scrape celery and cut in half inch pieces, put in boiling water and cook until soft. Mash the celery in the water in which it is boiled and add salt and pepper. Let the milk come to a boil; cream together the butter and flour and stir the boiling milk into it slowly; then add celery and strain through a sieve mashing and pressing with the back of a spoon until all but the tough fibres of the celery are squeezed through. Return the soup to the fire and heat until it is steaming when it is ready to serve.
BOILED CELERIAC.
Pare the roots and throw them into cold water for one half hour. Cut into squares, boil in salted water until tender and serve with a butter or cream sauce.
CELERIAC SALAD.
Boil the roots in salted water, throw into cold water and peel; slice, serve on lettuce leaves and pour over a French or mayonnaise dressing. (See [Salad Dressing].)