STUFFED CELERY
I like food. I like almost any kind of food. I’ve eaten all varieties—in great cities and in out of the way corners of the world. And I’ve never found anything that I couldn’t eat, if I were hungry enough!
But best of all I think that I like stuffed celery. It’s easy to fix, and it’s slightly out of the ordinary, and it’s possible to consume a lot of it without being looked down upon by those who are dining with you. Because everybody eats a lot of stuffed celery.
To a half pound of Roquefort cheese add a quarter of a pound of butter. Cream them together until they are as smooth as it is possible to make any mixture containing Roquefort cheese. Then add a dessertspoonful—or a tablespoonful, if you like—of Worcestershire sauce. A little salt, and some paprika, enough to slightly color the mixture. And then—
Take stalks of celery—very white and crisp and fresh. And stuff the hollow side, until it bulges, with the Roquefort mixture. And serve with your dinner, or after dinner, or with the salad, or all alone. It doesn’t matter when or where you place it on the menu, for it’s apt to be the dominant note!
LXXV
William Slavins McNutt
ORANGE COMPOTE
Orange Compote is my favorite dish. After my fourth I begin to forget that I’m a human being. After my sixth I can feel myself drifting into a blissfully comatose state—with only strength enough left to call for a seventh.