Four roots of celery, one quart of milk, one pint of water in which celery was boiled, three level tablespoonfuls of butter, six level tablespoonfuls of flour, about three level teaspoonfuls of salt, and white pepper to taste, one slice of onion. Wash the celery and cut into small pieces, cover it with boiling water and boil about one-half hour, or until tender, then press it through a colander. Put the milk on in a farina boiler with the onion. Rub the butter and flour together, and stir into the boiling milk, stir a moment, then remove the onion and add the strained celery and water, also the salt and pepper. When thoroughly heated serve. This soup is improved by using one-half milk and one-half veal or chicken stock.