Cream Of Celery Soup No. 1

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:

White Sauce

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.

Cream Of Celery Soup No. 2

8 stalks celery

2 cups boiling water

Salt, pepper

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.