Carrots grow in all parts of the globe. They are one of the most important vegetables used in domestic cookery, and their flavor renders them valuable in soups, stews and sauces, but they are not particularly nourishing as it requires 2 lbs. of carrots to produce 1 oz. of the nitrogenous substance of muscle and flesh. They contain pectine (a gelatinous substance) instead of starch, and hence soups containing them become gelatinous when cold. For 1 part of flesh=formers they contain 10 of heatsgivers. CELERY. Many people throw away the outside green stalks of celery, not knowing that it makes a very savory dish when stewed. Take all the fine white stalks, wash well and serve; the remainder break into short pieces, pulling off all the stringy outside. Put the pieces in a stew=pan, cover well with boiling water, and boil ^ hour. Make a cream or drawn butter sauce, pour it over the celery, and serve. BAKED CELERY — Take a qt. of veal stock, and, having par- boiled a proper amount of the stalks, put them into a baking=dish. Rub together 2 spoonfuls of butter and 2 of flour, smoothly, then beat in the yolks of 3 eggs, and stir these into the veal broth, and pour it over the celery. Lastly, cover the top with finely grated bread crumbs, and then with grated cheese✪ Baked Celery. Bake 10 minutes in a quick oven. This is one of the most delicious forms in which celery can be put upon the table. FRIED CELERY — After cutting it into inch lengths, and boil- ing till tender in slightly salted water, dip the pieces in fritter batter and fry in smoking hot fat. Garnish with parsley, and serve with 228 VEGETABLES tomato sauce. Or sprinkle the pieces with salt and nutmeg; then egg and bread=crumb them and fry the same way; drain on a sieve and serve on a napkin. Celsry grows wild nearly all over Europe, growing chiefly in ditches and marshes near the sea, and when wild is called Smallage. Smallage was first cultivated by Italian gardeners and the result of their labors was the production of two plants, Celery and Celeriac. The latter variety (often, also, called Ger- man or knob celery) is turnip=shaped, and large, and is exten- sively used by the Germans, who prefer it to the variety we commonly use. In its raw state, it is not suited to persons of weak stomachs, but is more easily digested when cooked. Celery has medicinal properties, and is used as a corrector of bilious conditions, and as a tonic for the nervous system. It contains about 93 per cent, of water, 1 of albumen, 2 of sugar, 1 of mineral matter, and 2 of starch, etc. celeby. CORN. BOILED. — Green corn when in proper condition for boiling should be well filled out, but still in the milk, so that it will exude freely when pressed with the nail. It should be put when freshly gathered into slightly salted boiling water, and as soon as its milk thickens, and the raw taste is gone, it should be taken up, as longer cooking hardens it and injures its flavor. Corn for fritters, pud- dings, etc., may be a trifle older, but never out of the milk.

AI-modernized reading of the original text

Carrots grow in all parts of the globe. They are one of the most important vegetables used in domestic cookery, and their flavor renders them valuable in soups, stews and sauces, but they are not particularly nourishing as it requires 2 lbs. of carrots to produce 1 oz. of the nitrogenous substance of muscle and flesh. They contain pectine (a gelatinous substance) instead of starch, and hence soups containing them become gelatinous when cold. For 1 part of flesh-formers they contain 10 of heat-givers. CELERY. Many people throw away the outside green stalks of celery, not knowing that it makes a very savory dish when stewed. Take all the fine white stalks, wash well and serve; the remainder break into short pieces, pulling off all the stringy outside. Put the pieces in a stew-pan, cover well with boiling water, and boil ^ hour. Make a cream or drawn butter sauce, pour it over the celery, and serve. BAKED CELERY — Take a qt. of veal stock, and, having parboiled a proper amount of the stalks, put them into a baking=dish. Rub together 2 spoonfuls of butter and 2 of flour, smoothly, then beat in the yolks of 3 eggs, and stir these into the veal broth, and pour it over the celery. Lastly, cover the top with finely grated bread crumbs, and then with grated cheese. Bake 10 minutes in a quick oven. This is one of the most delicious forms in which celery can be put upon the table. FRIED CELERY — After cutting it into inch lengths, and boiling till tender in slightly salted water, dip the pieces in fritter batter and fry in smoking hot fat. Garnish with parsley, and serve with tomato sauce. Or sprinkle the pieces with salt and nutmeg; then egg and bread-crumb them and fry the same way; drain on a sieve and serve on a napkin. Celsry grows wild nearly all over Europe, growing chiefly in ditches and marshes near the sea, and when wild is called Smallage. Smallage was first cultivated by Italian gardeners and the result of their labors was the production of two plants, Celery and Celeriac. The latter variety (often, also, called German or knob celery) is turnip=shaped, and large, and is extensively used by the Germans, who prefer it to the variety we commonly use. In its raw state, it is not suited to persons of weak stomachs, but is more easily digested when cooked. Celery has medicinal properties, and is used as a corrector of bilious conditions, and as a tonic for the nervous system. It contains about 93 per cent, of water, 1 of albumen, 2 of sugar, 1 of mineral matter, and 2 of starch, etc. celery. CORN. BOILED. — Green corn when in proper condition for boiling should be well filled out, but still in the milk, so that it will exude freely when pressed with the nail. It should be put when freshly gathered into slightly salted boiling water, and as soon as its milk thickens, and the raw taste is gone, it should be taken up, as longer cooking hardens it and injures its flavor. Corn for fritters, puddings, etc., may be a trifle older, but never out of the milk.

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Baked Celery

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