Cream Of Celery Recipe

For cream of celery take two cupfuls of diced celery, using the leaves,

ends and coarse pieces not good enough to send to the table uncooked.

Cover with two cupfuls of cold water, season with salt and allow to cook

until tender--about twenty minutes. While this is boiling the little

maid mixes in another pan two tablespoonfuls of melted butter with two

tablespoonfuls of flour. Placing it over the fire, she adds three

cupfuls of milk and stirs for five minutes while it boils. After

seasoning with salt and pepper and a dash of red pepper, pour in the

strained water from the cooked celery and boil all gently on the back of

the stove for five minutes before serving.

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