D Landreth Seed Company D. Landreth Seed Company : [catalog] DLandrethSeedCo00LandB Year: 19uu CELERYâCOLLARDSâCORN SALAD. 23 Celery. Ap ium graveolensâ CeUriâApioâ Sell eri tâSeJ/m. Three Ounces of Seed to loo Yards ol Row. iow when the Apple is in bloom, on a finely raked surface, and cover scarcely at all, quite early in the Spring, in a moist place or convenient to water, which appl y freely in dry weather. When tlie plants are four inches, more or less in height, transplant a portion' into very shallow trendies formed m well-manured laud, which planting repeat at intervals of t\v'o or
D Landreth Seed Company D. Landreth Seed Company : [catalog] DLandrethSeedCo00LandB Year: 19uu CELERYâCOLLARDSâCORN SALAD. 23 Celery. Ap ium graveolensâ CeUriâApioâ Sell eri tâSeJ/m. Three Ounces of Seed to loo Yards ol Row. iow when the Apple is in bloom, on a finely raked surface, and cover scarcely at all, quite early in the Spring, in a moist place or convenient to water, which appl y freely in dry weather. When tlie plants are four inches, more or less in height, transplant a portion' into very shallow trendies formed m well-manured laud, which planting repeat at intervals of t\v'o or tliree weeks for a succession, until the ncceswiry quantity is set out. â XOTES COOKIWtG.âNo. CH.ââTrim off all defective parts and wash thoroughly. Parboil five minutes or until tender and drain throtigh a cloth. Cutstems all the same length and put in a stew-pan, with salt, pepper, butter, atid white broth to cover; let .simmer for an hour, Urain the Celery througli a sieve or cloth, saving the liqnor, to H'h!(.'h add lispagnole Sauce, see No. 69. Skim the I'at so as to form a sauce, press thor- oughly through u napkin; place the Celery on a dish and pour over the sauce. No. fi9.~]'>p,\ Sauce.âTake half pound clarified butler, add one pound flour; roast very light brown. Add onions, carrots, a bouquet of herbs, allspice, a knuckle of veal and a ham bone. Let simmer .slowly in saucepan, then moisten with three quarts of stock to a light thill sauce. Let cook for three hours slowly. Skim off the grease: then strain the sauce, and reduce with sherry or white wine, according to taste. No. 70.â\i).âUse the hard roots as well as stems. After washing well cut the steins, both blanched and green, into small pieces. Serve with French dressing, No. 3, or Mayonaise dressing. Dwarf White.âMore desirable for the private than the market garden. The dwarf char' actt-r mit inducing ready sale. Hearts white and crisp. Pkts. .5c. and 10c.; per oz. â 2,'
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