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CELERY, STEWED (a la Creme)

Wash very clean two heads of celery, trim them neatly, cutting off the outer stalks, the leaves, and the tops, and boil them in salt and water, until nearly tender. Drain them and put them in a dish. Have ready in another saucepan a breakfast-cupful of good cream. Let it boil, with a piece of butter rolled in flour, till it is thick and smooth; then pour it over the celery, grate a little nutmeg over the top, and serve. Time to boil the celery, from three-quarters of an hour to one hour and a half. Sufficient for four persons. Probable cost, 2d. to 4d. per head.