Crab-apple Jelly
Is a pleasing sauce for roast fowls.
Stewed Celery.
Select the best blanched stalks, and lay aside in cold water. Stew three or four stalks of the coarser parts, minced, with a small onion, a few sprigs of parsley, also chopped, and a bone of ham, or other meat. Stew for an hour in enough water to cover them; strain, pressing hard. Cut the choicer celery into pieces two inches long; pour over them the “stock” from the strainer, season with pepper, and, if needed, salt. Stew until very tender. Stir in a good tablespoonful of butter, and a little corn-starch, wet up in cold water. Simmer gently three minutes, and dish.