Stewed Celery

Ingredients

• the celery
• two spoonfuls of milk
• a little broth
• some floured butter
• salt
• pepper

Method

1. 1

   Wash and cut celery into lengths of three or four inches.

2. 2

   Stew with a little broth until tender, then add milk and floured butter seasoned with salt and pepper.

3. 3

   Simmer together.

Nutrition per serving

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 30. The excerpt below is the record exactly as published.

salt, and let it stand for two or three minutes. Take a large saucepan full of water, and put it on the lire to boil. When the water is quite boiling put in a tablespoonful of salt. Take the cauliflower out of the salt and water, and place it in the saucepan with the flower downwards, and let it boil till it is quite tender for from fifteen to twenty minutes. Take it carefully out with a slice, and feel the centre of the flower with the finger to see that it is quite tender. After it is quite tender, take it out of the saucepan, and put it on a sieve to drain, dor serving, place it on a hot vegetable dish. ft w — » g A A Z M Jig; £ iifc.lg tgt SI AoT till % W 1 rrm :IJXL hi yg & yg ft s. o _ III A sSc |fll J# A IS f! A - 3 I S K H « HJ.* « * &K | £ M * S k ^ T A d it. b#, A W f f[J H id' ^ -Aoil. ^ dH i|> = 5 % ifc rt,d> S T # ffl * W $ Jit # #1 s ® ® yg> a ® a. ONIONS. BOIL them twenty minutes and pour off the water entirely ; then put in equal parts of hot water and milk, and boil them twenty minutes more. When they are done through, take them up, let them drain, and lay them into the dish. Put on butter, pepper and salt. 70 — PEAS. SHELL the peas. Put a saucepanful of warm water on the fire to boil. When quite boiling, put in the shelled peas, a teaspoonful of salt, and a quarter of a saltspoonful of carbonate of soda, the latter will keep the peas a good colour. Let them boil for from fifteen to twenty minutes according to the age of the peas. (The cover should be off the saucepan). After that time the peas should be felt to see if they are quite soft, when they are to be taken out of the saucepan, and all the water drained off them. Turn the peas into a saucepan with half an ounce of butter. Sprinkle about half a teaspoonful of salt, and about a teaspoonful of castor sugar over the peas, and toss them over the fire for a few minutes, but they must not fry. For serving, arrange them on a hot vegetable dish. m. m ^ fl * w M.ra ft ».» m IS ft»lt ■!§ fB l§ ^ — ■ iflo-icE ^ jSo# g » ¥ # % m m a.m g,« m m m JtoT aft mm -mm m mm ® & z * m yL j ft m ^ ftcfa i?n & z «.h#, t,2 ^ W J iff 1=3 mm i5i #i s g a. m m h * ■&oK at — -the tr tr g - O — ic —c% tft He H ft Mil ZA a # £ ffl m ft ft STRINGED BEANS. CUT off each end of the string, and cut them up small. Boil them in as little water as will keep them from burning. Just before you take them up, add salt and butter, and dredge in a little flour. They should have only as much liquor in them as you wish to take up in the dish, else the sweetness is wasted. String beans and peas are good boiled together. — 71 t* M* # I S ^ $ i £ § f; i I St fib£- H © #> f® vft.2 ® ^ ^ # fl.fi fir O ■n ±Pk^WR n#,£?JSh* §)«& r® Me i€ ^>1 Jr. M tn O 'tf % lir.i ftofsl a ^ ifeo^ * ffio» W ZcX> %■ SALAD. PICK the lettuce over, and lay it in cold water. If the weather is very warm, change the water before dinner time, and add ice. Just befoie it is served, cut it small, and prepare the dressing in the following manner. Boil three eggs twelve minutes, and throw them into cold water ; remove the shell, and take out the yolks ; mash them tine in a spoonful of water and two of oil ; add salt, powdered sugar, make mustard and vinegar ; pour the mixture over the salad, cut the whites of the eggs in rings and garnish the top. m m m n $ *£ f „ A 5$, St, til, if r. §? &>■&] til fln Me ti! Jc»^: O i+.S fJ &a ® B'J W "■ T ^ fij fl JR nfr W M 5c * _t ti! 4 PH B $ — * £ M M & $ t# *T m 3 * m t * « ' M Jt,£ f ® = £ i? ifc $ nf.iM.r CUCUMBERS. THEY should be put into water and allowed to lie in it. Half an hour before dinner, pare and slice them very thin, and let them lie in fresh water till dinner is ready ; then drain them, lay them into a dish, sprinkle them with salt, pour on the vinegar, and add the pepper last. ffi. ±0 W S.Z.fr.t 2 I t Hi M i & % M M * n m n m m &> # m m. a & » S fit, jbi jtf ff PJ ffii 2. z jss, &a ® '>' tk tr ^ 3 M a, * Ht, '>\# # ® ft * ® % ^ ® fa ± . Z I m % BEAN SPROUTS. CUT off the roots and put into a saucepan, and boil with water, and a little salt for half an hour till soft. % z Mo a * m m It. A, % S M0 % % fi m ^ j?, ffl m, # So S jft ft #, tsj ss a& m m » * &, EGG PLANT. mAKB fresh purple ones, and pull out the stem ; parboil them, and cut 1 them in slices about an inch thick. Dip them in a beaten egg, and in bread-crumbs, with salt and pepper, and fry them in lard until they are nicely browned. SK m 4B ^ — if f f S £.4' 9,*$ £ SI m ?¥,$ S0PJ »,* % m & m it Ht m i£.w - o #,jk w & 4s 7* ,«s $5 o » 7 o 4 O BOILED INDIAN MAIZE. PUT the cars into boiling water with salt in it, and boil them half an hour. P ] Z. B Q & * M # *,* * Sf I,® &0$| SWEET POTATOES. BOILED.— Wash and boil with the skins on, forty-five minutes. They are much better baked than boiled. BAKED.— Wash and wipe dry, and bake one hour. m * i£o£. M A>m X i ® ji ^ Jt.il «= »0» a Pf £ MM & W o Z M STEWED TOMATOES. POUR boiling water over the ripe tomatoes. Let them stand in it five minutes, and then peel off the skins ; cut them into slices, and put in a stewpan with a little salt, pepper, and a spoonful of sugar. Simmer two hours, stirring often to prevent burning. Two minutes before dishing stir in one tablespoonful of butter. SLICED TOMATOES. POUR boiling water over them, and then peel, and slice them. Place them on a plate. Pour some vinegar on them. To be eaten with sugar, or pepper, or flavoured to taste. % & m * # ± $ k W fit M & W, ft & 8 & & ■tEo # tfe* M A M $$ m. », a ft &0 « * j» ts ^ ft ft, ft. O ft #, fi, ffl # BAKED TOMATOES. SCALD and peel as directed ; have ready an earthen dish, into which lay a layer of tomatoes (whole), then sprinkle with salt, pepper, and biscuit crumbs ; then another layer of tomatoes, and sprinkle again with salt and pepper. Cut a spoonful of butter into small pieces, and lay on the tomatoes, and then cover with biscuit crumb. Bake thirty minutes. BOILED SQUASH. CUT the squash in strips, and cut out the soft, stringy part ; pare wash, and cover with boiling water ; boil twenty-five minutes, then turn into a colander for a few minutes, and when all the water is drained off, put it back in the basin with a little salt, pepper, and butter, and mash. ?$. 5® m *\r & SF IS Mk B* ® § & -- % m * MM % M jft ft ft # & #,«S * ffl * jg.Bg f) A ffi a# w si # £»**»#« TO STEW CELERY. WASH well, and cut into lengths of three or four inches; stew them with a little broth until tender; then add two spoonfuls of milk, and some floured butter

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