Two cups white stock. Two cups milk. One bunch celery. Two tablespoonfuls flour. Two tablespoonfuls butter.

Wash the celery and cut it into inch lengths. Cook it three-quarters of an hour in enough boiling water, slightly salted, to cover it, and then rub it through a colander. Rub butter and flour together, put them in a little saucepan over the fire, and stir until they bubble. Pour upon them the milk and the stock, which have been previously heated, and stir until they are thick and smooth. Add to this the celery and season to taste. It is a good plan to reserve half a cupful of the celery after it is cooked and before it is rubbed through the colander to put into the soup when it is in the tureen.