Old-fashioned Celery Chowder Recipe

17-year-old Helena Muffly wrote exactly 100 years ago today: 

Wednesday, January 29, 1913: <<no entry>>

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Her middle-aged granddaughter’s comments 100 years later:

This is one of the few days between January, 1911 and December, 1914 when Grandma wrote nothing. The previous day she wrote that a friend, Margaret G., was visiting and planned to stay overnight. Maybe the girls stayed up all night talking and Grandma was too tired to write anything.

Since there’s no diary entry to guide the direction this post takes, I’ll share a recipe for an old-time winter food—Celery Chowder.

It’s an excellent celery soup and I make it one or twice each winter.

 Old-fashioned Celery Chowder

1 tablespoon butter

1 large onion, chopped

3 cups celery, chopped

2 medium potatoes, diced

water

4 cups milk

2 hard-boiled eggs, chopped

1 teaspoon salt

1/4 teaspoon pepper

Melt butter in large saucepan; add onion and cook until tender. Add chopped celery and potatoes; just barely cover with water. Bring to a boil and reduce heat; then simmer (15-20 minutes) until vegetables are soft. Add milk and chopped eggs; season with salt and pepper. Reheat until hot; serve.