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CELERY ROOT BASKETS

(Salads) - (The International Jewish Cook Book)







Buy large celery roots, parboil them and cut in shape of baskets and
scallop the edge; boil beets until soft and cut them in small balls
(like potato-balls). Set celery root baskets in French dressing for
several hours to flavor and the beet-balls in boiling sugar and vinegar.
Fill the baskets with pickled beet-balls; roll lettuce and cut it into
shreds and put it around the celery root basket. The green lettuce,
white basket and red balls form a pretty color scheme, and are delicious
as a salad.











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