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Celery Soup

Cut the white part of four heads of celery into pieces about an inch long, and put them into a saucepan with a pint of good white stock, two ounces of butter, a quarter of a pound of lean ham, and a lump of sugar. Let them boil for a quarter of an hour, put in with them three pints more of stock, a little salt, and a blade of mace. Stew gently for an hour, then press the soup through a coarse sieve. Make it hot again, pour it into a tureen, add a pint of boiling cream, and serve immediately with toasted sippets. If liked, this soup may be thickened with a little flour. Probable cost, 10d. per pint if cream be used. Sufficient for eight persons.