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Garnish, Celery Sauce For

Wash two heads of celery, scald and drain, and cut them into pieces two inches long. Lay these in a stewpan with as much fast-boiling water as will cover them entirely, add one onion, one piece of sugar, one bay-leaf, a little salt and pepper, simmer till tender, then thicken the sauce with flour, and stir in a cupful of milk. This may be used as garnish for boiled fowls, etc. Time, half an hour to simmer the celery. Sufficient, two heads and a half-pint of sauce for one large fowl. Probable cost, 2d. per head.