This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
The green stalks that are not attractive on the table maybe used in this way:
Scrape and wash them clean. Cut in pieces one inch long, and soak in cold water for fifteen minutes; then put them into a saucepan of boiling water, add a teaspoonful of salt, and boil thirty minutes, or until tender. When done, drain in a colander and throw into cold water while you make the sauce. Put one tablespoonful of butter in a frying-pan; and, when melted, add one tablespoonful of flour; mix until smooth; add a half-pint of milk, and stir continually until it boils; then add three tablespoonfuls of the water in which the celery was boiled, salt, and white pepper to taste. Add the celery to this sauce, stir until thoroughly heated through, and it is ready to serve.
Scrape and wash the celery. Cut it in pieces one inch long; then put in a saucepan, cover with boiling stock, add a teaspoonful of salt, and boil thirty minutes. Put one tablespoonful of butter in a frying-pan and stir until a dark brown; add to it one tablespoonful of flour, mix until smooth. Drain the celery, then add a half-pint of the liquor in which it was boiled to the butter and flour; stir continually until it boils, then add salt and pepper to taste. Put the celery in a heated dish, pour over it the sauce, and serve.
Pare one dozen celery roots, throw them in cold water and soak a half-hour. Then put them in a saucepan of boiling water, add a teaspoonful of salt, and boil thirty minutes, or until tender. When done, drain and cut into slices. Cover with Cream Sauce, and serve.