Stewed Celery

Ingredients

• Take ends of celery
• add cream
• add butter
• very little flour
• season with pepper
• and salt
• A little nutmeg may be added if desired

Method

1. 1

   Cut celery into small pieces and stew until tender.

2. 2

   Add cream, butter, and flour, then season with pepper and salt.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 132. The excerpt below is the record exactly as published.

Stewed Celery Take ends of celery cut in small pieces and stew; when tender, add cream, butter and very little flour; season with pepper and salt. A little nutmeg may be added if desired. Spaghetti Take a handful of long sticks^ plunge into boiling salt water; boil until tender, drain, pour cold water over and serve with cream or tomato sauce, cheese and crumbs. The ingre- dients should all be placed in saucepan and allowed to become hot. This is delicious. String Beans Break off ends and string break into small pieces, and boil. If the beans are tender they will cook in one hour; when done, add salt and pepper to taste; serve with butter. Lima Beans Boil until tender, season with butter and salt; serve with cream. Peas Peas should never be washed after taken from pod. When shelling care should be taken to avoid getting any dirt or bits of pod mixed with them. Cook peas in only enough water to keep from burning. If early peas, they will take twenty minutes to cook; if older crop, twenty-five to thirty minutes. When done, drain and stir in enough butter to make them rich ; season with pepper and salt. Serve. Steamed Peas The most delicious way of cooking green peas is to place them in a steamer. It will require to cook about thirty minutes. When tender, season with pepper and salt. They are very nice served with hot milk or cream. Green Peas Put the peas into boiling water with some salt ; boil briskly twenty minutes, and when done drain them, and serve with butter. Vegetables 259 Beets Wash beets well and take great care not to break the fibres, if broken the beets lose their color in the boiling. Have boiling water, well salted, ready and drop in beets; boil from one to three hours. Serve hot and season with butter, pepper and salt; when cold, serve with vinegar, unless to be used as salad. Cabbage Much care should be taken in preparing cabbage for boiling. Place cabbage tops down in water, allowing to stand for two or three hours, as insects are frequently found in its leaves. This treatment will free the cabbage of same. Cut in quarters and allow to boil one hour. This vegetable should not boil too long. Drain through colander and serve with drawn butter. Stuffed Cabbage Take a very large head of cabbage, allow to soak two hours in cold water; wash well and shake; cut out centre, taking care not to break head; chop the heart of cabbage very fine and add to it two cups of small pieces of finely cut meat. Take pepper, salt, vinegar, onions, a little mustard, one table- spoon of butter, mix all together thoroughly and place in cabbage; then put into a bag and tie firmly in order it may keep its shape and hold together, boiling about one hour, or until tender. Serve while hot. Slice same as roast. Creamed Cabbage Boil plain cabbage while hot, drain off water, put over it one cup cream, one tablespoon butter, one egg and small quantity flour. Beat all together until smooth; let boil, and when thick pour over, and serve. Cabbage Boiled with Bacon Cut up one head cabbage into quarters; put in salt water for about three hours, then drain and put on to cook with piece of bacon; boil one hour with two red pepper pods. Spiced Cabbage Take half a head cabbage, put into a saucepan with a half cup vinegar, two tablespoons sugar, one teaspoon pepper, the same of cloves, whole, salt to taste; cover and steam slowly for about an hour and a half. 260 The Toronto Cook Book Sauerkraut Select about fifty heads of sound cabbage, shred very finely, then place in a barrel in layers about five inches deep sprinkled well with salt. Continue this until barrel is filled, pounding constantly as each layer is placed. When filled, press down with heavy weight, place on cover that will fit down inside the barrel, and allow it to be weighted down also. Let stand for about eight weeks. During this time the cab- bage will be in a state of fermentation, but will not be ready for use until fermentation has entirely ceased. Oyster Plant Fried Partly boil one oyster plant, scrape off the outside, cut in slices, dip in egg, roll in bread crumbs and fry until brown. Baked Egg Plant Always parboil egg plant before using. When preparing to bake, remove meat very carefully, mix with butter, pepper, salt and bread crumbs, then put this mixture into the hulls, place in a medium hot oven until done, taking usually about half an hour. Turnips Put into boiling salt water and boil until thoroughly done, then turn into strainer and allow to drain well; place back in saucepan, season with salt, pepper and butter

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