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Celery Soup

3 roots of celery, I quart of milk, I tablespoonful of butter, 3 even tablespoonfuls of flour, I pint of water, Piece of onion the size of a silver Salt and pepper to taste. quarter.

Wash the celery and cut it into small pieces, using all the tops and the root. Cover with a pint of water, boil thirty minutes. Press through a colander. Put the milk on in a double boiler. Add the water and celery, pressed through the colander, also the onion, and if you like, one bay-leaf. Rub the butter and flour together, stir into the hot soup, and stir continually until it thickens. Add the salt and pepper and serve at once. Remove the onion.