Wash thoroughly and trim three or four heads of celery, and boil them in about two quarts of white broth. When tender, take them out of the broth, and pass through a sieve. Mix one dessertspoonful of flour, and one of corn starch with one pint of fresh milk, stir it into the broth, add a lump of sugar and season with one pinch of salt. Place the celery in again, and stir it until it is quite thick, over a moderate fire, and then put in two tablespoonfuls of butter. After it is melted and properly blended, pour the soup into a tureen and serve hot.

Celery And Onion Soup

Cut four or five heads of celery into pieces four or five inches long; wash them free from grit, and boil them for about ten minutes. Remove, drain and put them into another saucepan with one half pound of onions cut in slices, and add a little each of chervil and tarragon, one pinch of salt, a little sugar, and the necessary-quantity of rich stock. Put the saucepan over the fire, and boil gently until the celery is quite done; then pour the soup into a tureen and serve very hot.