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Celery Soup

Five heads celery, one pint good soup stock, three pints water, one-half pint cream or rich milk. Cut the celery small, put on with the water and cook until tender. Take out celery and rub through strainer. Add to the soup stock and cook one hour slowly. the milk and stir into it one tablespoon of flour and one of butter rubbed smooth. Pour into the celery, let get very hot and serve.

— Mrs. Wm. H. Van Orden