1 1/2 cups diced celery 1 1/2 pints water
1/2 teaspoon salt 1 pint white sauce
Cook the diced celery in the salted water, until tender. The quantity of celery and liquid should equal one and 1/2 pints. To this mixture add one pint of white sauce, made as follows:
4 tablespoons flour 4 tablespoons butter
I teaspoon salt I cup hot milk
Rub together the butter and the flour, adding gradually the hot milk. Cook this white sauce in a double boiler for ten to fifteen minutes. Add salt.
8 stalks celery
2 cups boiling water
1 tablespoon butter 1 tablespoon flour 3 cups milk
Wash, and scrape the celery, and cut into small pieces, add the water, and cook until very tender. Renew the water if it boils away. Mash the celery in the water in which it was cooked.
Scald the milk. Melt the butter in a saucepan, add the flour, and pour in slowly the scalded milk. Cook thoroughly, stirring constantly.
Mix this sauce with the celery, season to taste; strain, and serve immediately with croutons.