Celery Soup I

3 cups celery (cut in one-half inch pieces) 1 pint boiling water 2 1/2 cups milk

1 slice onion

3 tablespoons butter

1/4 cup flour

Salt and pepper

Wash and scrape celery before cutting in pieces, cook in boiling water until soft, and rub through a sieve. Scald milk with the onion, remove onion, and add milk to celery. Bind with butter and flour cooked together. Season with salt and pepper. Outer and old stalks of celery may be utilized for soups. Serve with croûtons, crisp crackers, or pulled bread.

Celery Soup II

3 stalks celery 3 cups milk 1 slice onion

3 tablespoons butter 3 tablespoons flour Salt and pepper

1 cup cream

Break celery in one-inch pieces, and pound in a mortar Cook in double boiler with onion and milk twenty minutes and strain. Thicken with butter and flour cooked together. Season with salt and pepper, add cream, strain into tureen, and serve at once.