Take four or five heads of celery, wash them, and cut them up into lengths. Place them in a saucepan of cold water to which has been added seasoning of salt, grated nutmeg, pepper, and a little sugar. Add three potatoes cut in slices, and boil until the celery is tender. Strain, and return to the saucepan, add one pint of cream, one tablespoonful of butter, and allow to boil up again. Serve hot or jellied.

Cream Of Celery Soup

Three cups celery cut in one-half inch pieces, one pint boiling water, one slice onion, three tablespoons butter, one-half teaspoon salt, a little pepper, one-half cup milk and four tablespoons flour. Make same as cream potato soup. - Boston Cooking School.

Cream Of Celery Soup

Cut one bunch celery and one large onion in small pieces. Cook until tender, put through a potato press, add as much milk as you care to have soup. Thicken with flour. Season with salt, pepper and butter. - Mrs. G. H. Barney, Williams, Ariz.

Cream Celery Soup

Put in soup pot on fire two cupfuls chopped celery, two cup-fuls beef stock. While above is cooking, place in a sauce pan on fire one tablespoonful flour, one tablespoonful butter. Brown nicely and pour the strained celery mixture into this. Serve hot, with spoonful whipped cream on top of each dish. - Miss Charlotte Wickstrom, Hartford, Conn.