Stewed Celery

Ingredients

• Wash the celery clean
• a coffee cup of cream
• two ounces of butter
• a teaspoonful of flour
• a little salt

Method

1. 1

   Wash celery and cut into two-inch pieces.

2. 2

   Put in a stew-pan with cold water to cover and simmer slowly for nearly two hours.

3. 3

   Drain, add cream, butter mixed with flour, and salt.

4. 4

   Give a boil up and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 64. The excerpt below is the record exactly as published.

a little salt until tender (from half to three-quarteiB of an hour) ; drain them, press them be- tween two wooden trenchers or plates until you can squeese out no more water; throw them back into the yessel they were boiled in, mash them with a potato-masher, add a good piece of butter, pepper and salt, keeping them hot <m the range, and serre in a ooTcred dish. * Parsnips. Scrape and wash them, split them down through the middle— if large, in quarters ; boil them in water with a little salt ; when tender, drain than, put them in a v^etable dish and pour over them drawn butter made with milk. * Parsnips Fried. Scrape and wash them, and boil them whole until tender } when cold, cut them in slices lengthwise half an inch in thick- ness ; put in a pan a mixture of two-thirds molasses and on^ third water (a cup of molasses and half a cup of water), make it hot, lay the paranips in and bi Twn them, turning them ofir VE0ETABLE8. 137 when one ride is done; they will absorb all the molasses and water by the time they are all browned; serve them dry. ^ *Beets. Beets in summer-time will take very mnoh less time than they will in the winter, when they beoome dry and tongh. For summer beets : wash them elean, and boil them until tender (from half an hour to three-quarters), skin them — ^if large, sliee them; if quite small, split them in half, and put them in a covered vegetable dish, with plenty of butter, salt and pepper, or you may make a drawn butter with milk and pour over tibem. Winter beets require a long time to oook — ^two or three hours, aeeording to their size. Serve them with butter, pepper and salt * Mushrooms. It is to be supposed you have the right kind before you go so fitt as to oook them. Peel the skin from the tops, out off the tough end of the stem, wash them clean, take them from the water, drain them a minute, and put them in a stew-pan, with three ounces of butter to each quart of mushrooms, a little cayenne pepper and salt, and cook them quite fast for twenty minutes or half an hour ; when tender, they are done ; try with a fork through the stems. Turn them into a covered dish and serve. Mushrooms, Ho. 2. Prepare them as above, and put them dry into a stew-pan over the fire ; to each quart allow a small teaspoon of salt, half a saltspoon of cayenne pepper, three tablespoons of soft butter (not melted) mixed smoothly with a tablespoon heaping ftdl of flour ; put all together and cook them half an hour or until very tender ; when done, stir in a oup of cream, give a boil up and serve in a covered dish. * Maoaroni Boiled. The twisted Italian macaroni is the best. Break eaeh twist by crushing it in the hand ; break again, if not small enough ; il should be two inches long ; put it in a stew-pan holding at 138 COCKEBY FROM EXPERIENCE. ItMt two quarts and a pint, with a tablespoonfal of salt; siusi^ but do not boil it, for about twenty-fiyo or thirty minutes, untO Wnder, but not broken or split ; shake it frequently and loosee from the bottom of the yessel with a spoon ; replenish it from a kettle of boiling water, so as to float it aU the time. These direotions will answer for all preparations of maoaroni (the water must be boiling when you put the macaroni in it, or it will go to paste). When done, drain it through a cullender and let it stand coTered whilst you prepare a sauoe, with three ounces ef melted butter stirred to a paste with an eyen tablespoonfrd of flour, a saltspoonfril of salt and half a pint of milk ; stir it all together over the fire until it thickens ; put the macaroni into a vegetable dish, pour the sauce over it, shake it through, oorer and serve. * Hacaroni Baked in Cream. Break up the macaroni and prepare it as above ; drain off ail the water through a cullender ; when cooked, butter a baking dish, put in the maoaroni, sprinkle plentifully with salt, cover with little pieces of butter and pour over it rich cream, as muck as the dish will hold. Bake in a quick oven three-quarten of an hour. Serve in the dish you bake it in. * Baked Macaroni Break up half a pound of macaroni in two-inch lengths, and simaMr it as for boiled macaroni, drain it well; have ready grated half a pound of good rich cheese, not too old ; butter a baking dish, one^hat will do to serve it in, divide the cheese \m. half, put one portion in the dish, scattering it evenly over th^ bottom, pour in the macaroni, arrange it smoothly, and put over k the remaining half of the cheese, sprinkle it plentifriUy with salt, and pour over it a large coffeecup of cream and milk mixed ; bake it threo-quarters of an hour ; it should be a niea Mrewaoa top. VEGETABLES. 110 Macaroni Pudding. "One of the most 9xcellent preparationB of ihji artiole k tke ISmbale de Macaroni/' Prepare half a pound of macaroni ai above, drain it well in a cullender ; ^' beat up the yolks of Ito and the whites of two eggs, take half a pint of rich cream, tlM breast of a cold fowl and some thin slices of ham minced £■•; add to them two or three tablespoonsful of finely-grated Pam#- san cheese'^ (this is the pineapple cheese), '^ and season witk pepper and salt. Mix all these with the macaroni, and put into a pudding-mould well buttered^ cover closely, let it steam in a 0tew-pan of boiling water fbr about an hour. Serve quite hot with rich gravy." — Kitchener. This may also be baked. It iisi a European way of prepariag ■taearoni, and a very fine recipe. If baked, put it in a nAm AallniT diek and bake three-quarters of an hour; * fitewad Celery. Wash the celery clean, eut it in pieces about two inehea m length, put it in a stew-pan with cold water to cover, and siah mer slowly nearly two hours ; then drain off the water ; add to the celery a coffeeoup of cream^ two ounces of butter with a taa- tpoonfhl of flour

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