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(Vegetables) - (The International Jewish Cook Book)

Remove the leaves from the stalks of celery; scrape off all rusted or
dark spots; cut into small pieces and drop in cold water. Having boiling
water ready; put the celery into it, adding one-half teaspoon of salt
for every quart of water. Boil until tender, leaving the cover partly
off; drain and rinse in cold water. Make a cream sauce; drop the celery
into it; heat thoroughly and serve.

Other Recipes

Creamed Celery

Cut in inch pieces and cover with milk, to which, when boiling, add

salt and a small piece of butter. Serve hot.

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