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Some Kitchen Kinks: Stewed

Stewed Celery.

To blanch celery in cooking, remove all the leaves from the stalks. Scrape off all rusted or dark spots, cut into pieces about 3 inches long, and put in cold water. Have a stewpan of boiling water on the fire, wash and drain the celery and put in the boiling water. Add one teaspoonful of salt for every 2 quarts of water. Boil rapidly for fifteen minutes, having the cover partially off the stewpan. Pour off the water and rinse with cold water, then drain.

The celery is now ready to finish in the following manner: Put the celery in the stewpan with one tablespoonful of butter, and one teaspoonful of salt for each quart of celery.

Cover and cook slowly for fifteen minutes. Shake the pan frequently while the celery is cooking. Serve hot.

Onion. This vegetable is the most useful of all our flavorers, and there is hardly a soup, stew, sauce, etc., that is not improved by the addition of the onion flavor. As a vegetable the onion may be prepared in a variety of ways. The white onions are the most delicate and are therefore more suitable as a vegetable than the yellow or red variety. The large Spanish onions and the Bermuda onion are also delicate and suitable for a table vegetable. If the stronger onions are used for this purpose they must be thoroughly blanched.