B.C, CeLery—Famovus ror QUALITY

CELERY

Only the tender, inner stalks should be eaten raw.
The hard, outside stalks make a delicious and wholesome
dish when properly cooked. When thus used, celery
should be blanched and served with a sauce.

STEWED CELERY

To blanch celery in cooking, remove all the leaves
from the stalks, scrape off all rusted or dark spots, cut
into pieces about three inches long and put in cold
water. Have a stewpan of boiling water on the fire,
wash and drain the celery, and put in the boiling water.
Add 1 teaspoonful of salt for every 2 quarts of water.
Boil rapidly for 15 minutes, having the cover partially
off the stewpan. Pour off the water and rinse with cold
water, then drain. The celery is now ready to finish in
the following manner: Put the celery in the stewpan
with 1 tablespoon of butter and 1 teaspoon of salt for
each quart of celery. Cover and cook slowly for 15
minutes. Shake the pan frequently while the celery is
cooking. Serve hot.

THE TOMATO

CANNED TOMATOES FOR GENERAL USE

1. Use an ordinary wash boiler with a tight-fitting
lid and a false bottom put in of wire netting or a piece
of board.

2. Sterilize jars, tops and rubbers thoroughly by
boiling them.

3. Choose sound, firm, but not over-ripe stock.

4. Blanch the tomatoes by placing them in a muslin
bag, boiling water poured over them to entirely cover,
and allowing them to boil a minute. Then plunge in
cold water to loosen the skins and harden the pulp.

5. Peel at once, and pack in the jars, adding tomato
juice to fill the jars. Do not add any water, as tomatoes
are themselves 94 per cent. water.

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