1 cup margarine

2 teaspoons salt

1 teaspoon pepper 1 quart chicken stock 1 pint celery water

1 pint milk or cream

2 cups cut celery

1 cup rice flour or 1/3 cup potato flour

2 tablespoons parsley

Cut celery in quarter-inch pieces, boil twenty minutes in three cups water; drain, and reserve water for sauce. Melt fat, add flour, stir until smooth; add boiling stock and celery water, boil five minutes. Add seasonings and cream, bring to boil again; add parsley, and serve.