The usual way of preparing celery when it is to be served as a cooked vegetable is to cream it. The cream Sauce that is added to the celery increases its food value considerably and greatly improves its flavor. This Sauce may be made entirely of milk or of half milk and half liquid from the celery.
(Sufficient to Serve Six)
- 3 c. diced celery
- 3 Tb. butter
- 3 Tb. flour
- 1 tsp. salt
- Dash of pepper
- 1 c. milk
- 1/2 c. water in which celery was cooked
Cook the celery in boiling salted water until tender, and then drain. When the celery has cooked, make a white Sauce of the other ingredients. Pour this Sauce over the cooked celery, heat together, and serve.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)