Creamed Celery, from 1928 |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I have a summer job in the local museum and I have access to the exhibits. On display are some old cookbooks and I often have time to browse them. My favorite is dated 1928. This recipe comes from that book. Ingredients:
1 lb fresh celery |
2 tablespoons butter |
2 tablespoons flour |
1 cup milk |
salt and pepper |
1/2 cup grated cheese |
4 tablespoons breadcrumbs |
1 teaspoon butter |
Directions:
1. Cut celery to 1 inch pieces.
2. Cover with water and cook till tender but not soft.
3. Drain, saving the celery liquid.
4. Melt the butter, mix in the flour and gradually blend in the milk to make a smooth white sauce.
5. Use some saved celery liquid to thin the sauce if needed and save the rest for the soup pot.
6. Mix the cooked celery into the sauce and turn into a well buttered dish (oven proof).
7. Sprinkle the cheese over the top.
8. Sprinkle the crumbs that have been lightly browned in the butter over the top of the dish.
9. Bake in a moderate oven (350 degrees) for about 20 mins or until the cheese melts and the mixture is heated through/.
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