Celery Puree, Preserved

No. 476. - Clean and trim six heads of Celery, using only the white, tender part, and four Celery roots. Slice them all in small pieces and put them in a saucepan. Cover them with boiling water and add a piece of butter and a little salt. Cover the saucepan and let them cook until tender. Then rub the puree through a fine sieve and put it in pint tin cans. Solder on the covers and boil the cans in a hot water bath for one hour and a half. When it is to be used, finish it with Allemande or Cream sauce.

Preserved Celery

No. 477. - Prepare one dozen heads of Celery, cut them in pieces six inches long, and parboil them for five minutes. Immerse them in cold water, and then drain and dry them. Put them in a saucepan with one gallon of water. "When it boils, add to it three spoonfuls of flour, diluted in cold water, and also add the juice of three lemons and a little salt. When it is half cooked take it off of the fire and let it get cold. Then take out the Celery, one piece at a time, and dip them in lukewarm water to clean them. Then arrange them in tin cans (same as asparagus), and pour over them some cold-boiled water, lightly salted. Add the juice of one lemon in each can. Solder on the cover, boil the cans in a hot water bath for two hours.

Celery Preserved In Brine

No. 478. - Prepare the Celery and then cut each head in pieces six inches long. Parboil them until they are three-quarters cooked, then immerse them in cold water, then drain and dry them on a napkin. Put them in an earthen jar and cover them with a brine at 18 or 20 degrees (sugar weight), when cold. Cover the jar, and in two days remove the brine and put on the fire to boil. Add more salt, to bring it to the same degree as before. When it is cold, pour it over the Celery to cover it well. Put the cover on the jar tight and set it in a cool place. When ready for use soak the Celery in fresh water for several hours, and prepare it as required.

Celery Vinegar

No. 479. - Cut four heads of Celery in small pieces. Put them in an earthen jar with four ounces of Celery seed, one ounce of pulverized white sugar, and half an ounce of salt. Pour two quarts of boiled vinegar, when hot, over this. Cover the jar, and in two weeks strain it through a filter. Then put it in bottles and cork well.

Celery Flavor

No. 480. - Put two ounces of Celery seed in a quart bottle and fill it with brandy. Cork it tight and let it lay for two weeks, when it will be ready for use.