Evening Republican, Volume 17, Number 120, Rensselaer, Jasper County, 20 May 1913 — Cream of Celery. [ARTICLE]

Cream of Celery.

From the Caterer we take the following recipe, and for family use each can reduce the quantities to suit. Even in using the leaves and poorer parts of one head only the recipes of the best chefs will be a good foundation for experiment and adaptation Remove the outside stalks from 12 heads of celery, keeping the hearts to be eaten raw. Cut up these stalks in small pieces, wash well, drain and set In a pan with a piece of butter; cover the pan and cook over a slow fire. When the celery is nearly done, moisten with one gallon of lightly thickened chicken or veal stock, allow to cook for 15 minutes, and then rub through a fine sieve; pour the soup into a clean pan, let boil and clean from scum. Season with salt, pepper and a pinch of sugar, and before serving bind with one pint of cream, six eggs and four ounces of butter. Serve small fried crusts of bread separately.