Creamed Celery

Ingredients

• 1 cup of milk
• 1 teaspoon butter
• a small teaspoon flour
• pepper to taste
• salt to taste

Method

1. 1

   Cut up stalks of celery into 1/2 inch pieces.

2. 2

   Cook in salted water until tender.

3. 3

   Make a cream sauce with milk, butter, flour, and seasonings.

4. 4

   Add the cooked celery to the sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 269. The excerpt below is the record exactly as published.

CREAMED CELERY.— Cut up into Vz inch pieces, stalks of celery, or better, the roots. Cook in salted water until tender. Make a cream sauce with 1 cup of milk, 1 teaspoon butter, and a small teaspoon flour, and pepper and salt to taste. A good way to use outside stalks of celery when good. — Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. BOILED CHICORY.— 1 lb. chicory, boiling water, salt, ^ pt. white sauce. Wash the chicory, and cut the root end across twice. Put into the boiling water with a little salt, and cook until tender, about 30 minutes. Drain well, and then place in a hot vegetable dish. — Mrs. Albert E. Rol^inson, 6955 Normal Ave., Chicago, 111. CORN BAKED IN THE HUSK.— Put the ear of corn, husks and all, into a hot oven, and bake until tender (about IS or 20 min- utes). Remove the husks, silk's, score, and serve with butter and salt. Corn is much sweeter cooked in this manner. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. BAKED CANNED CORN.— Take one tin of corn, and turn into a well-buttered baking-dish, add a small piece of butter, pep- per, salt, ^ cup of milk, and sprinkle over the top with cracker crumbs, and minced nut meat, and bake. — ^Mrs. E. Robinson, 5527 Prairie Ave., Chicago, 111. CORN CROQUETTES.— Take left-over corn, add a little milk, 1 beaten ^^^, seasoning to taste. Form^n croquette shapes, roll in ^^^ and cracker crumbs, and fry. — Mabel Sturtevant, 105 S. Dear- born St., Chicago, 111. CANNED CORN.— To 1 can of corn add y^ tablespoon of but- ter, 5^ cup milk, salt and pepper to taste

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