Celery Salad and Celery Knob Salad

Remove the first stalks, which are generally hollow, and put the good ones into a bowl of cold water; cut each stalk into pieces one inch and a half long, then divide these pieces into lengths the same as a large Julienne; wash well, drain and dry them thoroughly; season with salt, pepper, mustard, oil and vinegar.

Celery Knob.—Choose these very tender, peel and cut them into thin round slices, set them in a bowl in layers, salting each one separately. One hour later pour off the water and season with oil, vinegar, ground pepper and mustard. Macerate for one hour in its seasoning, and then serve.