Celery Stuffing

Ingredients

• ^ bunch celen,
• i quart stale but not dry bread-crums
• 2 tablespoons butter or other fat
• 2 eggs
• 2 tablespoons salt
• Yi teaspoon pepper

Method

1. 1

   Chop the celery fine.

2. 2

   Melt the butter or other fat, add the crumbs and mix well.

3. 3

   Add the celery, salt, pepper, and the eggs slightly beaten.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 26. The excerpt below is the record exactly as published.

CELERY STUFFING ^ bunch celen,- i quart stale but not dry 2 tablespoons butter or other bread-crums fat 2 tablespoons salt 2 eggs Yi teaspoon pepper Chop the celery fine. Melt the butter or other fat, add the crums and mix well. Add the celer^^ salt and pepper and the eggs slightly beaten. 62 NEW DELINEATOR RECIPES 63 OYSTER STUFFING I pint oysters 2 cups dry bread-crums 1 teaspoon salt 34 cup butter or other fat 34 teaspoon pepper IMix the oysters well with the bread-crums and seasoning, and add melted butter or other fat. SAUSAGE STUFFING Yz pound sausage-meat i tablespoon onion-juice 2 cups dried bread-crums i tablespoon minced parsley Salt and pepper Mix sausage and crums, then add seasonings. MUSHROOM STUFFING 3 cups stale bread-crums 2 teaspoons salt 6 tablespoons butter or other ^ teaspoon powdered thyme fat I teaspoon minced parsley Yi cup chopped mushrooms Mix ingredients in the order given. CHESTNUT STUFFING 1 quart chestnuts 2 tablespoons cream y\ cup bread-crums Salt and pepper 2 tablespoons butter or other

Cook this with the app: pantry check, scaling, and the assistant.