Take a large head of celery, place it in a stew-pan with half an ounce of butter and a little stock. Greasy stock, No. 4 or No. 3 (see No. 10), will do, but the stock must be white. Stew till tender, and then rub through a wire sieve, and add an equal quantity of milk, boiled separately. A "suspicion" of nutmeg may be added, and a piece of lump sugar. A little cream is a great improvement, if only a tablespoonful. Celery sauce is served with boiled turkeys and boiled fowls, also with boiled rabbit. It also makes a nice entree with hard-boiled eggs.

Celery Soup

Take some No. 3 stock (see No. 10), say one quart, and place in it one onion, and two large heads of celery. Boil the celery till it is quite tender.

The celery had better be cut up small first, and stewed in a little butter, and then boiled in the stock. Avoid the dark parts of the celery.

Boil the stock away (see No. 29) till the celery becomes almost a pulp. Bub it all through a wire sieve, (see No. 21) and add it to a pint and a half of milk boiled separately; boil a couple of bay-leaves in the milk. Flavour with pepper and salt.

Stewed Celery

Cut the celery into pieces about four inches long. Stew it till tender in a little stock. Thicken the stock with a little white thickening (see No. 12,) and serve the celery in it. Add a " suspicion " of nutmeg.