2 whole heads celery

2 tablespoonfuls butter

2 tablespoonfuls flour

Yolks of 2 eggs

1/2 teaspoonful salt

A dash of pepper

Divide the stalks, using only the outside green portions; in other words, save the very heart to eat raw or as a salad. If your family is sufficiently large to use a greater quantity for stewing, take a greater number of heads, always saving the centres. After the celery is washed, cut it into lengths of one inch. For this recipe you should have one quart of cut celery. Put this into a saucepan and cover with boiling water; add a teaspoonful of salt; boil rapidly for thirty-five minutes, or until tender; drain, saving the water. Rub the butter and flour together; add a half pint of the celery water and stir until boiling; add the salt and pepper; shake over the fire; add the yolks of the eggs, beaten, then the celery, and turn at once into a heated dish.

Celery au Jus

Follow the preceding recipe exactly, omitting the eggs. This makes a nice accompaniment to mock chicken or turkey, or to serve with any of the nut dishes.