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Celery, Boiled

Have ready a saucepan of boiling water, with a little salt in it. Wash the celery carefully. Cut off the outer leaves, make the stalks even, and lay them in small bunches. Throw these into the water, and let them boil gently until tender, leaving the saucepan uncovered. When done, drain, and place them on a piece of toast which has been dipped in the liquid. Pour over them a little good melted butter, and serve. Time: young celery, three-quarters of an hour; old, one hour and a half. Probable cost, 2d. to 4d. per head. Sufficient, one head for two persons.