Celery Soup


The ingredients are two heads of celery, one quart of water, one quart

of milk, two tablespoonfuls of flour, one teaspoonful of salt, two

tablespoonfuls of butter and a dash of pepper. Wash and scrape celery

and cut in half inch pieces, put in boiling water and cook until soft.

Mash the celery in the water in which it is boiled and add salt and

pepper. Let the milk come to a boil; cream together the butter and flour

and stir the boiling milk into it slowly; then add celery and strain

through a sieve mashing and pressing with the back of a spoon until all

but the tough fibres of the celery are squeezed through. Return the soup

to the fire and heat until it is steaming when it is ready to serve.



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