By using a conversation between a hostess and her guest, another writer
in the same farm journal succeeded in giving in a novel way some
directions for preparing celery.

"Your escalloped corn is delicious. Where did you get your recipe?"

Mrs. Field smiled across the dining table at her guest. "Out of my
head, I suppose, for I never saw it in print. I just followed the
regulation method of a layer of corn, then seasoning, and repeat,
only I cut into small pieces a stalk or two of celery with each
layer of corn."

"Celery and corn--a new combination, but it's a good one. I'm so
glad to learn of it; but isn't it tedious to cut the celery into
such small bits?"

"Not at all, with my kitchen scissors. I just slash the stalk into
several lengthwise strips, then cut them crosswise all at once into
very small pieces."

"You always have such helpful ideas about new and easy ways to do
your work. And economical, too. Why, celery for a dish like this
could be the outer stalks or pieces too small to be used fresh on
the table."

"That's the idea, exactly. I use such celery in soups and stews of
all kinds; it adds such a delicious flavor. It is especially good in
poultry stuffings and meat loaf. Then there is creamed celery, of
course, to which I sometimes add a half cup of almonds for variety.