Creamed Celery

Ingredients

• the celery
• a cup of cream
• a tablespoon of flour
• salt to taste
• pepper to taste

Method

1. 1

   Wash and cut celery, boil until tender.

2. 2

   Add cream and thicken with flour.

3. 3

   Season and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 100. The excerpt below is the record exactly as published.

a cup of cream in which a teaspoon of flour has been stirred, and to simmer ten minutes, and serve. A third way is to drain off the water in which the sprouts are boiled, to place them in a saucepan with a tablespoon of butter, a dash of celery salt, and a minced red pepper, to brown a little, and serve. VEGETABLES— MISCELLANEOUS 181 BOILED CABBAGE Select a firm head of cabbage. Cut in large pieces. Cut out the core and lay the cabbage in cold water for half an hour. At the end of that time put into a granite kettle with enough boiling water to cover, and cook until very tender. Drain well before serving. Another nice way to prepare cabbage after boiling is to put it in a saucepan, chop it with a strong knife, rather coarse, season it with salt and a little red pepper to taste, half a cup of vinegar and two tablespoons of melted butter. Mix this together and cook five minutes and serve, very hot. TO MAKE SAUERKRAUT Choose large cabbages with white heads, take ofif the outer leaves and shred the cabbages very fine. Lay the outer leaves round the sides and bottom of a cask or tub. Then put in the shredded cabbage in layers about three inches deep, sprinkling each layer with a handful of salt. Press down the layers and repeat the cabbage and salt till you have used your material. Then put on a layer of outer leaves, spread a cloth over the top and also a cover smaller than the top of the cask. Put a heavy weight on the cover — for instance, a perfectly clean stone. .Set the cask in a warm place till the cabbage begins to ferment, then set it in a cool place. In making the change skim off the scum, wash the cloth, and wash or replace the outer leaves. Let the fermentation go on between two and three weeks. The sauerkraut is then ready for use. TO COOK SAUERKRAUT Wash the sauerkraut well in water, drain and put in a pot holding boiling water. Cook till the sauerkraut is tender, which will be in from two to three hours. If the water boils out add boiling water. Sauerkraut is eaten with fresh and salt pork, with corned beef, with smoked sausage, and with similar hearty dishes. 182 THE HOME COOK BOOK STEWED CARROTS Have your carrots tender and young, not hard and pithy, as they grow with age. Wash, scrape, and cut them in small dice, or cut in slices and the slices again in halves and quar- ters. So prepare a quart. Cover with boiling water and boil for nearly or quite an hour. Carrots are not apt to be tender with less cooking. Test to see, and boil longer if necessary. When tender, pour off the water, add a small pint of milk, a small teaspoon of salt, and stir in a heaping tablespoon of flour mixed with a heaping tablespoon of butter. Cook up and stir till the flour thickens the milk. Then serve. CARROTS WITH ONION Wash and scrape young carrots and cut them in slices and the slices again in halves and quarters. Cover with boiling water and boil an hour or until tender. Then pour off the water, put the carrots in a saucepan and to every pint of car- rots stir in a tablespoon of butter blended with a tablespoon of flour and a pinch of salt. Let the carrots cook gently with this mixture, add a tablespoon of onion-juice or of minced onion and a dash of cayenne, allowing this quantity to a pint, and then serve hot. CAULIFLOWER Pick off all the outer leaves. Cut off some of the stalks, leaving enough to hold the cauliflower together while boiling. Wash it thoroughly in cold water. Put in a granite pot and cover with boiling water. Salt to taste, which will be near a tablespoon. Boil it steadily. It takes about fifteen minutes' steady boiling for a good-sized head of cauliflower, and ten minutes' for a small one. When done, take from the pot and carefully cut it apart. Lay it on a napkin in a hot vegetable dish. Turn the corners of the napkin over it. Serve with drawn butter. VEGETABLES— MISCELLANEOUS 183 STEWED CELERY Scrape and wash the stalks of a large bunch. Cut into pieces one inch long. Lay in cold water fifteen minutes. Put in a saucepan and cover with boiling water. Add one tea- spoon of salt, and boil until tender. When done, put in a colander and drain. Save the water. Again put the celery in a saucepan. Nearly cover it with milk. Add three table- spoons of the water in which the celery boiled. Mash together one tablespoon of butter and one tablespoon of flour. As the milk begins to heat, stir in the mixed butter and flour. Stir continually until it thickens a little. Season with salt if needed and white pepper, and serve. CREAMED CELERY Wash the celery, cut in small pieces, and put in a saucepan with enough cold water to cook and steam it. Cover tight and boil till the celery is tender. There should be little water re- maining. Pour on cream in the proportion of a cup to two cups of the celery. Salt to taste ; boil up and thicken the cream by adding a tablespoon of flour to two cups of cream, dissolv- ing the flour in a little milk. Cook till the cream thickens, pepper to taste

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