3

heads of Celery ....

3d.

1

oz. Butter.....

1d.

gill Milk . .

1d.

1

oz. Flour .. ...

Pepper and Salt ......

Total Cost - 5d. Time - Half an Hour.

Take only the white and best part of celery for this dish, pull it to pieces, wash well in salt and water, and tie in a bundle. Put it into boiling water seasoned with salt, and boil for about half an hour, or until the fork will go through easily. Take half a pint of the water in which it was boiled and mix it with the milk; make a sauce with this and the butter and flour by directions given for sauces. Dish the celery and pour the sauce over. This is an excellent food for anyone suffering from, or subject to, rheumatism or gout. Celery is also very nice stewed in broth or gravy and thickened with a little butter and flour.