Cut the white part of the celery into pieces one inch long. Drop into boiling water. Boil half an hour. Then pour off the water, and cover with milk. Boil until the celery is tender, perhaps half an hour. Just before serving, add pepper and salt, and several bits of butter rolled in flour. After boiling a moment, serve in a covered dish.

Do not use an iron kettle, for fear of discoloring the celery. The greener portion of the celery can be used in the same way; but the taste is not so delicate, and it will not make as handsome a dish.