Recipe: Celery Au Gratin

he 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.