the stalks of celery by letting them stand in very cold water, with a slice or two of lemon, J/^ an hr. Cut the stalks into bits, pare and cut the apples into slices, and the slices into cubes, sprinkle with lemon juice, to avoid discoloring, and also to flavor. Scald the pepper from which the seeds and -veins have been removed, and cut into fine shreds. Mix equal portions of apple and celery with such quantity of pepper as is desired. English walnuts, pecan nuts or blanched almonds, cut in small pieces, may be added. Mix with mayonnaise dressing, whitened with whipped cream, and serve on lettuce leaves, — Mrs. May C. May, Mayfair, 111. CELERY, APPLE AND PISTACHIO SALAD.— Let apple and celery, cut Julienne fashion and sprinkled with lemon juice, COOK COUNTY COOK BOOK 447 stand until chilled. Mix with mayonnaise dressing^ to which ^ cup of blanched and pounded pistachio nuts has been added. Gar- nish with lettuce and rings of apple. Sprinkled with lemon juice to keep them white; decorate with stars of rnayonnaise, and halved pistachio nuts in rings, cut, cored apples in slices. — Mrs. Clark Ma- son, Bensen, 111. CELERY CUPS. — Boil some medium-sized celery knobs or roots until tender. Drain, peel, and allow to become very cool. Scoop out the interior with a small bladed knife and fill the cavity thus formed with 1 spoon of peas, mixed with mayonnaise. Place on a platter, mask the celery with mayonnaise and garnish with parsley. Artichoke bottoms may be served in the same way. — Mrs. C. E. Worth, Wheeling, 111. CELERY, ENGLISH WALNUT AND PIMENTO SALAD. — Add Yi cup of beaten cream to ^ of a cup of mayonnaise, Ij/^ cups of sliced celery, ^ of a cup of English walnuts, and 2 chopped pimentos, after cutting from the latter some fanciful figures. Ar- range in nests of lettuce, garnish each with one of the figures, a nut, and celery, and place celery tips between the nests. — Mrs. Roger Rawlings, Chicago Heights, 111. CELERY JELLY SALAD.— Chop fine a head of celery✪ Celery, Apple and Green Pepper Salad, in- cluding root and leaves. Add a slice of onion, a small carrot, sliced, and a sprig of parsley. Simmer to a pulp in water to cover, adding more liquid as required. Strain, season with salt and pep- per, tint green with color paste or spinach juice, and add enough soaked and dissolved gelatine to stiffen. Mould in a border mould, and fill the center with chicken and nuts, or chestnuts, roasted or boiled, and mixed with mayonnaise. Garnish with crisp lettuce or cress.— Mrs. D. C. Everitt, 207 S. 6th Ave., Maywood, 111. VARIATION I. — Boil for 15 minutes, J/^ a can of tomatoes, a tablespoon of grated onion, a bay leaf, and a pinch of celery seed. Rub through a sieve, and add J^ a box of gelatin, soaked, and dissolved, and salt and lemon juice to season. Mix with finely cut celery and mould in small cups. Serve on lettuce with mayon- naise.— Mrs. C. J. Canthorn, Wilmette, 111. CELERY AND ORANGE SALAD.— Clean a bunch of celery✪ Celery and Orange Salad, string a dozen 2-inch pieces and make all crisp in cold water, to 448 CHEESE, MACARONI, NUTS & RICE, ETC. which lemon slices have been added. Wipe the stalks dry, then cut into bits and dress with French dressing.* Turn onto a serving dish. Garnish with slices of sour orange, cut lengthwise of the orange, then in halves crosswise, and the curled celery. Serve with roast duck. — Mrs. May C. May, Mayfair, 111.

AI-modernized reading of the original text

the stalks of celery by letting them stand in very cold water, with a slice or two of lemon, J/^ an hr. Cut the stalks into bits, pare and cut the apples into slices, and the slices into cubes, sprinkle with lemon juice, to avoid discoloring, and also to flavor. Scald the pepper from which the seeds and -veins have been removed, and cut into fine shreds. Mix equal portions of apple and celery with such quantity of pepper as is desired. English walnuts, pecan nuts or blanched almonds, cut in small pieces, may be added. Mix with mayonnaise dressing, whitened with whipped cream, and serve on lettuce leaves, — Mrs. May C. May, Mayfair, 111. CELERY, APPLE AND PISTACHIO SALAD.— Let apple and celery, cut Julienne fashion and sprinkled with lemon juice, stand until chilled. Mix with mayonnaise dressing^ to which ^ cup of blanched and pounded pistachio nuts has been added. Garnish with lettuce and rings of apple. Sprinkled with lemon juice to keep them white; decorate with stars of mayonnaise, and halved pistachio nuts in rings, cut, cored apples in slices. — Mrs. Clark Mason, Bensen, 111. CELERY CUPS. — Boil some medium-sized celery knobs or roots until tender. Drain, peel, and allow to become very cool. Scoop out the interior with a small bladed knife and fill the cavity thus formed with 1 tablespoon of peas, mixed with mayonnaise. Place on a platter, mask the celery with mayonnaise and garnish with parsley. Artichoke bottoms may be served in the same way. — Mrs. C. E. Worth, Wheeling, 111. CELERY, ENGLISH WALNUT AND PIMENTO SALAD. — Add Yi cup of beaten cream to ^ of a cup of mayonnaise, Ij/^ cups of sliced celery, ^ of a cup of English walnuts, and 2 chopped pimentos, after cutting from the latter some fanciful figures. Arrange in nests of lettuce, garnish each with one of the figures, a nut, and celery, and place celery tips between the nests. — Mrs. Roger Rawlings, Chicago Heights, 111. CELERY JELLY SALAD.— Chop fine a head of celery, including root and leaves. Add a slice of onion, a small carrot, sliced, and a sprig of parsley. Simmer to a pulp in water to cover, adding more liquid as required. Strain, season with salt and pepper, tint green with color paste or spinach juice, and add enough soaked and dissolved gelatine to stiffen. Mould in a border mould, and fill the center with chicken and nuts, or chestnuts, roasted or boiled, and mixed with mayonnaise. Garnish with crisp lettuce or cress.— Mrs. D. C. Everitt, 207 S. 6th Ave., Maywood, 111. VARIATION I. — Boil for 15 minutes, J/^ a can of tomatoes, a tablespoon of grated onion, a bay leaf, and a pinch of celery seed. Rub through a sieve, and add J^ a box of gelatin, soaked, and dissolved, and salt and lemon juice to season. Mix with finely cut celery and mould in small cups. Serve on lettuce with mayonnaise.— Mrs. C. J. Canthorn, Wilmette, 111. CELERY AND ORANGE SALAD.— Clean a bunch of celery, string a dozen 2-inch pieces and make all crisp in cold water, to which lemon slices have been added. Wipe the stalks dry, then cut into bits and dress with French dressing.* Turn onto a serving dish. Garnish with slices of sour orange, cut lengthwise of the orange, then in halves crosswise, and the curled celery. Serve with roast duck. — Mrs. May C. May, Mayfair, 111.

Records on this page

Celery, Apple and Green Pepper SaladCelery, Apple and Pistachio SaladCelery CupsCelery, English Walnut and Pimento SaladCelery Jelly SaladCelery and Orange Salad

The Cook County cook book