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Celery Vinegar

2 pounds of the solid celery roots and stalks that you cannot use on the table--all white, however, and sweet. 2 quarts of vinegar. Mince the celery small. Boil the vinegar and pour it to the celery in a stone jar. Add a tablespoonful of salt, stir up, let steep till next day then strain into a demijohn or stone jug and cork it tight. This may be used in almost all salads in place of part of the plain vinegar.

Eight ounces of celery seed scalded with a quart of boiling vinegar and let stand to steep makes the same kind of flavored vinegar as the foregoing. But celery extract ready prepared is cheap enough and more convenient than either.