Celery, 1 bunch (1 root), Water, 1 pint, Milk, 1 pint, Onion, 1 slice, Parsley, 1 sprig, Flour, 1 tablespoon, Butter, 1 tablespoon.

Cut the celery in inch pieces, and boil it in 1 pint of water with the onion and the parsley. When tender, pass it through a colander and put into a double boiler with the milk. Add the butter and flour, which have been creamed together, and boil for 10 minutes.

Cream of cauliflower and cream of asparagus may be made in the same way.