Stewed Celery

Ingredients

• 1 pint of the celery
• 1 quart boiling salted water
• 2 T butter
• 2 T flour
• ^^ t salt
• dash of pepper

Method

1. 1

   Wash carefully, cut celery into pieces 1 inch long.

2. 2

   Add boiling salted water, cook just below boiling point for at least 30 minutes.

3. 3

   Drain, reserving the liquid.

4. 4

   Melt butter, add flour and when well blended, add 2 cups of the reserved liquid.

5. 5

   Stir until boiling, add salt, pepper, and celery pieces.

6. 6

   Cook 5 minutes longer and serve.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 130. The excerpt below is the record exactly as published.

i pint of the celery. Add i quart boiling salted water, cook just below the boiling point for at least >^ h. Drain, reserving the liquid. Melt 2 T butter, add 2 T flour and when well blended 2 c of the liquid in which the celery was cooked. Stir until boiling, add ^^ t salt, dash of pepper and the pieces of celery. Cook 5 m longer and serve. BrovTti Petty In a baking dish place a layer of thin slices of bread and butter. Over this a layer of apples, pared, cored and sliced ; sprinkle with ^ t cinnamon and >4 c brown sugar and pour ^ c hot water over this ; then cover with another layer of bread and butter, butter side up. Bake in a slow oven I h. Serve plain or with Nutmeg Sauce. Nutmeg Sauce Mix together i T cornstarch, y^ t salt, Yz c sugar._ Add slowly, stirring constantly, i c boiling water. Boil well for 5 m, add >4 T butter and }i t grated nutmeg, and serve at once. MAECE MENUS 235 Preparing the Meal About 2 h before dinner prepare the veal loaf. While baking prepare the Brown Betty and place in the oven. Then wash the celery, cut into pieces, cover with boiling water and cook slowly until tender. Wash and pare the potatoes, allowing enough for dinner the following eve- ning, and cover with cold water until time to be cooked. When the celery is done, drain, reserving the liquid, and set aside until time to finish the preparation. ^ h before dinner cook the potatoes, make the Nutmeg Sauce and finish the Stewed Celery. Drain and mash po- tatoes, remove the Veal Loaf to a hot platter, make gravy if desired, and serve the dinner. Wash and soak the prunes for dessert the following evening. BREAKFAST Friday Lesson 143 CANNED PEARS ON CORNFLAKES OATMEAL WAFFLES SYRUP COFFEE Oatmeal Waffles To I c cold cooked oatmeal add i c milk, i T melted butter, and J^ c whole wheat flour, ^ t salt and 2 t baking powder sifted together ; beat well, add the beaten yolks of 2 eggs and lastly cut and fold in the stiffly beaten whites. Bake on a hot greased waffle iron and serve at once. Preparing the Meal The first thing in the morning make the sponge for the whole wheat bread and set in a warm place to rise. Open a can of pears and serve with the cornflak'es. Make the cofifee, also the syrup if necessary, then the Oat- meal Waffles. Heat the waffle iron while the fruit is being eaten. Bake the waffles and serve at once with the cofifee. Immediately after breakfast cook the prunes and make the prune jelly for dinner. LUNCHEON OR SUPPER Friday Lesson 144 "^OCK OYSTERS BAKED ONIONS WHOLE WHEAT BREAD AND BUTTER TEA 236 LESSONS IN COOKING Mock Oysters Scrape i dozen oyster plants or salsify roots, cover with boiling salted water, cook slowly for 94 h, or until tender. Drain and press through a colander. Add i t salt, dash of pepper

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