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.