One pint of chicken or veal stock, one bunch of celery, one small piece of onion, one tablespoonful of butter, one tablespoon-ful of flour, one cupful of milk, one cupful of cream, salt and pepper. With these ingredients enough soup may be made to serve one person three or four times. After cleaning the celery cut both it and the onion fine. Put into a saucepan with the stock and let it simmer slowly for half an hour. Beat the butter and flour to a smooth, light cream. Stir into this a few spoonfuls of the stock; then add this mixture to the soup. Boil for ten minutes and rub through a fine sieve. Return it to the saucepan and add the milk. When this boils add the cream and heat the soup just to the boiling point. Season to taste with salt and pepper and serve at once. In case you intend to serve the soup several times return to the saucepan only half a cupful of the strained soup, adding a quarter of a cupful each of milk and cream and heating to the boiling point. The remainder of the soup may be kept in a cold place. Milk and cream being added and the soup heated when required.