Some vegetables are often featured in salads and side dishes – others, such as celery, not so much. A hundred years ago celery was more popular than it is today, and I see old recipes for celery dishes from time to time.
I recently came across a 1921 recipe for an easy-to-make salad called Dressed Celery, and decided to give it a try. Thinly sliced celery is served with a lovely egg-based cream dressing. The Dressed Celery made a nice side salad.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
2 cups thinly sliced celery
Cream Dressing (see below)
Mix celery with desired amount of Cream Dressing. (Any extra dressing can be reserved and used with another salad.)
1/4 teaspoon salt
1 1/2 teaspoons dry mustard
3/4 tablespoon sugar
1 egg, beaten
2 1/2 tablespoons butter
3/4 cup cream
1/4 cup vinegar
Mix the ingredients in the order given. Slowly stir in the cream and vinegar while stirring to make a smooth liquid. Put in a sauce pan, and heat using medium heat while stirring constantly. Cook until the mixture thickens, then strain, and cool before using.