Creamed Celery
Recipe No. 584 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 584 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Substitute 1 gallon (4 No. 56 dippers) white sauce (recipe No. 497) for flour and butter in recipe for braised celery. Use water in which celery was cooked as part of the liquid in the white sauce.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 584, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.