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Celery with Tomato Sauce

Trim the green ends from six roots of celery; do not separate the stalks, but cleanse the celery by plunging it in and out of cold water. Trim the roots and see that the celery is perfectly free from sand. Throw the bunches in a kettle of boiling water; add one teaspoonful of salt and boil twenty minutes. Drain, arrange on a flat dish, roots all one way, pour over one pint of tomato sauce and serve.

CELERY, à la FRANCAISE.

Wash and cut two roots of celery into pieces a half inch long, throw into a kettle of boiling water; add a teaspoonful of salt and boil twenty minutes. Drain in a colander. Put one tablespoonful of butter in a saucepan and add a level tablespoonful of flour, mix until smooth; add a pint of chicken stock, stir continually until it boils, add a half teaspoonful of salt, a dash of pepper, a half teaspoonful of onion juice and the celery. Cover and simmer gently ten minutes. Serve very hot.