butter
3 Tb. flour
1 tsp. salt
Dash of pepper
1 c. milk
1/2 c. water in which celery was cooked
Cook the celery in boiling salted water until tender, and then drain.
When the celery has cooked, make a white sauce of the other ingredients.
Pour this sauce over the cooked celery, heat together, and serve.
112. CELERY AU GRATIN.--The food value of celery may be still further
increased by combining it with cheese and bread crumbs in addition to a
cream sauce. Such a dish, which is known as _celery au gratin_, is
prepared according to the accompanying recipe.
CELERY AU GRATIN
(Sufficient to Serve Six)
4 c. diced celery
2-1/2 Tb. butter
2-1/2 Tb. flour
1/2 tsp. salt
Dash of pepper
1 c. milk
1 c. water in which celery was cooked
1 c. buttered crumbs
1/2 c. grated cheese
Cook the celery in boiling salted water until tender and then drain.
Prepare the cream sauce in the usual manner. Butter the crumbs by
stirring them into 1 tablespoonful of melted butter. Put 1/4 cupful of
the crumbs in the bottom of a baking dish and put one-half of the celery
over them. Place another 1/4 cupful of the crumbs over the celery, and
on top of this sprinkle 1/4 cupful of the grated cheese. Add the
remainder of the celery and pour the sauce over this. Finally, add the
other 1/4 cupful of cheese and the remainder of the crumbs. Place in a
hot oven, and bake until well heated through and the crumbs are browned.
Serve hot.
CORN AND ITS PREPARATION
113. The seeds of the maize plant, or Indian corn, especially the
variety known as _sweet corn_, are eaten as a vegetable when they are
immature.
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