10 Chicken In Celery Sauce

Take the roots of a bunch of celery, clean and cut it into small pieces,

put them into a saucepan and cover with cold water, about a pint, stew

slowly and when tender put through a vegetable press. Into a saucepan

put 1 tablespoonful each of flour and butter. When melted and rubbed

smooth add 1/2 a cup of milk and the celery. Stir well and when it boils

add salt and pepper. Have 1 pt. of cold chicken cut into dice, and add

them to the boiling sauce when all is hot. Serve with toast points.