Cream of Celery Soup
One head celery, 1 pt. water, 1 pt. milk, 1 tablespoon butter,
1 tablespoon flour, 1/2 teaspoon salt, 1/2 saltspoon white pepper.
Wash and scrape the celery, cut it into 1/2 inch pieces, put into
1 pt. of boiling water and cook until very soft. When done mash in the water in which it has been boiled and add the salt and pepper. Cook the onion in the milk and with it make a white sauce with the butter and flour; add this to the celery and strain through a soup strainer, pressing and mashing with the back of the spoon until all but a few tough fibers of the celery are squeezed through. Return the soup, in a double boiler, to the fire and heat until it is steaming, when it is ready to serve. By substituting chicken broth for water, and using celery salt instead of fresh
celery when it is not in season, a very acceptable variation of this soup may be made.
