However, in
spite of this fact, celery is valuable for its mineral salts and bulk,
as well as for the appetizing quality that it lends to various foods and
to the meals at which it is served.
[Illustration: FIG. 10]
110. CARE AND PREPARATION.--Well-bleached, firm stalks of celery should
be selected for use. After it comes into the house, it may be kept in
good condition for a long time if it is wrapped in a damp cloth and put
where it will keep cool. A good plan is to serve the hearts and tender
inside stems raw, as explained in _Soup_, and then to use the coarse
outside stems for cooking, flavoring soups, or making salads. Celery
must be cleaned carefully for dirt often clings to the ridges. After
being scrubbed thoroughly, it will become crisp and tender if it is
allowed to stand in cold water for some time before serving. When it is
to be served as a cooked vegetable, it should be cooked in boiling
salted water, as are other vegetables, and then seasoned or dressed in
any desirable way. The water in which it is cooked should be utilized in
the making of sauce or soup.
111. CREAMED CELERY.--The usual way of preparing celery when it is to be
served as a cooked vegetable is to cream it. The cream sauce that is
added to the celery increases its food value considerably and greatly
improves its flavor. This sauce may be made entirely of milk or of half
milk and half liquid from the celery.
CREAMED CELERY
(Sufficient to Serve Six)
3 c. diced celery
3 Tb.
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