I.
1109. INGREDIENTS.—6 heads of celery, 1 oz. of butter; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt, 1/2 pint of white sauce, No. 537 or 538.
Mode.—Have ready sufficient boiling water just to cover the celery, with salt and butter in the above proportion. Wash the celery well; cut off the decayed outside leaves, trim away the green tops, and shape the root into a point; put it into the boiling water; let it boil rapidly until tender; then take it out, drain well, place it upon a dish, and pour over about 1/2 pint of white sauce, made by either of the recipes No. 537 or 538. It may also be plainly boiled as above, placed on toast, and melted butter poured over, the same as asparagus is dished.
Time.—Large heads of celery, 25 minutes, small ones, 15 to 20 minutes, after the water boils.
Average cost, 2d. per head.
Sufficient for 5 or 6 persons.
Seasonable from October to April.
ORIGIN OF CELERY.—In the marshes and ditches of this country there is to be found a very common plant, known by the name of Smallage. This is the wild form of celery; but, by being subjected to cultivation, it loses its acrid nature, and becomes mild and sweet. In its natural state, it has a peculiar rank, coarse taste and smell, and its root was reckoned by the ancients as one of the "five greater aperient roots." There is a variety of this in which the root becomes turnip-shaped and large. It is called Celeriae, and is extensively used by the Germans, and preferred by them to celery. In a raw state, this plant does not suit weak stomachs; cooked, it is less difficult of digestion, although a large quantity should not he taken.
[Illustration: CELERY.].