Preheat oven to 375° F. Put celery pieces, water and 1/2 teaspoon salt in a saucepan. Bring to a boil using high heat, then reduce heat and simmer until the celery is tender (about 10 minutes). Then remove from heat, and drain, reserving 1/2 cup of the liquid to use in the sauce. Set aside.
Melt 2 tablespoons butter in another saucepan, then stir in flour and dashes of salt and pepper. Gradually, add the milk and reserved celery liquid while stirring constantly; Continue heating and stirring using medium heat until the sauce thickens.
Put half the cooked celery in a 3-cup casserole dish; add 1/2 of the sauce, then top with 1/2 of the grated cheese. Repeat in same order. Set aside.
Melt 1 tablespoons butter in a small saucepan. Add the breadcrumbs and stir. Continue stirring until the breadcrumbs are crispy and light brown.
Sprinkle the buttered breadcrumbs on top of the layered celery. Put in oven and bake for approximately 20 minutes or until hot and bubbly.
I always enjoy Waldorf Salad, so was intrigued by recipe for Apple and Celery Salad in a hundred-year-old cookbook. It seemed very similar to Waldorf Salad – but with fewer ingredients (just apples and celery). I wondered, would I miss the nuts and raisins in the typical Waldorf Salad?
The verdict- Apple and Celery Salad was nice, but I prefer Waldorf Salad with the added crunchiness and sweetness of the nuts and raisins.
Here’s the original recipe:
I went with the mayonnaise option when I made this recipe, and I did not garnish with lettuce. (Exactly how do you garnish with lettuce?) I also did not peel the apples. To be totally honest, I somehow failed to notice that the apples weren’t supposed to be peeled until I started writing this post. When I made this recipe, I was in a hurry and just glanced at the recipe, and thought that this would be an easy recipe because it was Waldorf Salad minus half the ingredients. I should have read it more carefully. The salad would be different (and less colorful) if the apples had been peeled.
And I also failed to notice that I was supposed to marinate the apple pieces in lemon juice – but we ate the salad soon after I made it, so the apples didn’t discolor. (I think that coating them with mayonnaise also slows discoloration).
I used just enough mayonnaise to coat the celery and apple pieces (about 1/2 – 2/3 cup). I previously made the Golden Salad Dressing recipe that is listed in this recipe when I made another recipe from this cookbook: Pineapple and Strawberry Salad with Golden Dressing. Golden Salad Dressing recipe can be found in that post.
I’m now realizing that I barely made the original recipe for Apple and Celery Salad – and am fascinated that I somehow failed to do so many things quite right with such a simple recipe. I guess it’s a lesson learned about carefully reading directions even for the easiest recipes. That said, the recipe turned out well, so the updated recipe for modern cooks is based on how I made it..
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.
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.
Creamed vegetables on toast are one of my favorite comfort foods, so I was thrilled to find a hundred-year-old recipe for a combination that was new to me. Creamed Celery and Green Pepper is delightful. The celery and the green pepper complement each other perfectly. The chunks of green pepper add flavor and reduce any bitterness in the celery. This quick and easy recipe is a keeper.
1 small green pepper (1/2 of a typical large supermarket green pepper), cut into vertical slices 3/4 inch wide, then halved
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups milk
Put celery in a saucepan, and cover with water. Using high heat bring to a boil, then reduce heat and simmer for about 10 minutes, or until tender. Remove from heat and drain. Stir green pepper pieces into the celery.
In the meantime, in a skillet, melt butter using low heat. Stir the flour into the butter; add salt and pepper. While stirring constantly, slowly pour in milk and bring to a boil over medium heat. Add the celery and green pepper pieces, and bring back to a boil; remove from heat. Serve over toast.
Food presentation is an art. I occasionally see lovely food designs in hundred-year-old magazines that may not quite work a century later. Then again, maybe they do. As food fads wax and wane over time, these old presentations sometimes almost seem refreshingly cutting edge. Pear and Celery Salad definitely is dramatic, and is sure to be a conversation item at any party; however,I have mixed feelings about whether it is a fun but quirky recipe, or just a bit odd.
The Pear and Celery Salad is placed on a bed of celery leaves, which creates a beautiful foundation for the salad. Celery slices are heaped into a large mound in the center of the plate, and then surrounded by canned pear halves (poached fresh pear halves would also work well). The mounded celery is topped with a mayonnaise, chili sauce, and nut dressing.
This recipe definitely turned out better than I thought it might. The tender pears melted in my mouth and their delicate flavor was nicely balanced by the crunchy celery and nuts. The dressing reminded me a little of French salad dressing, except that it was nutty instead of smooth. The dressing worked well with the celery – and was intriguing with the pears.
approximately 2 1/2 cups celery, cut into 1/2 – inch slices
1 29-ounce can of pear halves, drained
To make the dressing, place the mayonnaise and chili sauce in a small bowl; stir until combined. Add nuts, and stir. Set aside.
Arrange celery leaves on serving plate, then place the sliced celery in a pile in the center of the plate. Surround the heaped celery with the pear halves which are stood on their edge. Gently spoon the dressing on top of the celery. There may be more dressing than needed. Reserve and extra dressing and serve separately.
Put the celery in a medium sauce pan. Cover with water and bring to a boil using high heat; then reduce heat and simmer until tender (about 10 minutes). Drain well.
In another pan, using medium heat, melt butter; then stir in the flour, salt, and pepper. Gradually add the milk while stirring constantly. Continue stirring until the white sauce thickens. Gently stir in the cooked celery, and remove from heat.
In the meantime, bring 1 1/2 to 2 inches of water to a boil in a skillet, then reduce to a simmer. Break each egg into a small bowl or cup, then slip into the water. Cook for 5 minutes. Remove the poached eggs from the water using a slotted spatula, and drain on paper towels. Sprinkle with salt and pepper.
To assemble the dish: Put the creamed celery in the serving dish, then gently place the poached eggs on top of the celery. If desired, garnish with celery leaves.
17-year-old Helena Muffly wrote exactly 100 years ago today:
Tuesday, February 18, 1913: Please excuse me for today. I haven’t much material to write about.
Her middle-aged granddaughter’s comments 100 years later:
Since Grandma didn’t write much a hundred years ago today, I’ll share a hundred-year-old recipe for Scalloped Celery and Eggs.
Scalloped Celery and Eggs
2 cups diced celery
1/4 cup diced onion
4 hard-cooked eggs
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon of pepper
1/2 cup celery stock
3/4 cup milk
1/2 cup bread crumbs
Dice celery and onion, then simmer until tender in water to cover. Reserve one-half cup of the liquid (celery stock). Melt butter in a frying pan, stir in flour and seasonings. Gradually stir in reserved celery stock and milk to make a sauce. Bring to a boil. Add the cooked celery and onions, and put a layer in a buttered baking-dish (I used a 1 1/2 quart dish–it might have fit into a 1 quart dish, but I was worried that it would boil over.); chop the eggs, sprinkle on a light layer, add more celery, continuing until the dish is filled. Cover with the buttered crumbs, and bake in a moderate oven (375°) until browned.
Makes 4-5 servings
Adapted from recipe in the November, 1913 issue of Ladies Home Journal
I’ve enjoying rediscovering celery this winter. Celery was a popular winter vegetable a hundred years ago. It was easy to transport and store.
I’ve also discovered that celery and egg combinations were very popular years ago. You might enjoy this previous post: