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CHAPTER XI: Celery

VEGETABLES CONTAINING LITTLE STARCH CELERY, HOLLANDAISE STYLE 1 cup of cooked celery (nearly a pint of uncooked) 1/4 teaspoonful of salt 2 tablespoonfuls of butter 1/4 teaspoonful of pepper 3 yolks of eggs 1 teaspoonful of lemon juice Use trimmed stalks of well-bleached celery; cut these into pieces half or three-fourths an inch long. Let simmer in water to cover until tender. Renew water as is needed during the cooking; when the celery is tender there should not be more than a cup of water with it. Cream the butter; add the salt, pepper and one yolk; beat in this yolk, then add the other, and when evenly mixed, stir into the cooked celery; let stand over hot water or on the back of the range while the mixture is being added; add the lemon juice. Serve at once in a hot dish or on slices of toast. The lemon may be omitted. CREAMED CELERY 1 cup of cooked celery 1 cup of milk, less the celery 2 tablespoonfuls of butter water 2 tablespoonfuls of flour 2 slices of toast 1/4 teaspoonful of salt Boiling salted water 1/4 teaspoonful of pepper Butter Cook the celery as above, but reduce the water till but little remains. Measure the water and use this with milk or cream to fill a cup as the liquid in making a sauce. Stir the cooked celery into the sauce. Dip the toast in boiling, salted water, set on plates, spread with butter and pour the celery and sauce over the toast. For a more hearty supper or luncheon dish set poached eggs above the celery.