Cream of Celery

Ingredients

• a head of celery
• one pint of water
• a small onion
• one pint of milk
• one tablespoonful of flour
• two tablespoonfuls of cold milk
• one tablespoonful of butter
• one cupful of rich cream
• season with pepper
• season with salt

Method

1. 1

   Trim a head of celery and boil in one pint of water for thirty-five minutes.

2. 2

   Boil a small onion finely cut in one pint of milk.

3. 3

   Mix one tablespoonful of flour with two tablespoonfuls of cold milk, add to the onion and milk, and cook in a double boiler for ten minutes.

4. 4

   Mash celery in the water in which it has been cooked, mix it into the boiling milk, add one tablespoonful of butter, one cupful of rich cream, and season with pepper and salt to taste.

5. 5

   Strain and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 300. The excerpt below is the record exactly as published.

CREAH OF CELERY— No. 2. Trim a head of celery and boil in one pint of water for thirty-five minutes, boil a small onion finely cut in one pint of milk; mix one table- spoonful of flour with two tablespoonfuls of cold milk, add to the onion and milk and cook in a double boiler for ten minutes. Mash celery in the water in which it has been cooked, mix it into the boiling milk, add one tablespoonful of butter, one cupful of rich cream and season with pepper and salt to taste. Strain and serve immediately. Cora Hampton. CORN CHOWDER. Scrape one dozen ears of sweet corn from the cob and put it in a granite kettle with enough water to cover; let boil twenty minutes, skim- ming off the corn as it floats on the top; pare one-half dozen potatoes, cut into slices, then mash and put into water to scald. Fry an onion in a piece of butter and put into a saucepan with the corn water. Now put the potatoes and corn, first seasoning with salt and pepper, on the fire and let simmer for fifteen minutes or until the vegetables are tender. Put in one tablespoonful of butter and one pint of milk and boil up again. Serve hot with salt wafers. Mrs. C I. Addison. SOUPS WITHOUT MEATS, 481 CREAH OF LENTILS. Soak two cupfuls of lentils in cold water for several hours> then place in a granite kettle over a slow fire with two quarts of water, one carrot, one onion, three whole peppers, a bunch of parsley and salt to taste. Cook for one hour and rub through a sieve; put some buttered toast in the tureen, pour over the puree and serve. A Vegetarian. CREAM OF CHESTNUT SOUP. Boil in white broth a pint of steamed chestnuts; when tender mash fine, pass through a sieve, add some good cream and season. If not thick enough add a little flour and butter mixed. Serve hot. Mrs. Mira Madison. ONION AND CELERY SOUP. One cupful of celery and two onions finely chopped; cook with one quart of water until very tender; then add one quart of rich milk; season with butter, salt and pepper; serve hot. Frances I. Willard. PLAIN ASPARAGUS SOUP. Take one quart of asparagus, cut in inch-lengths and boil in one quart of water until tender; rub through a colander and return to the water; add one pint of milk, one teaspoonful of butter rubbed with one tea- spoonful of flour and cook five minutes. Season with salt

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