Celery Soup
2 cups scalded milk 1½ teaspoons salt 1 blade of mace cayenne celery salt Chop celery; cook in water until tender. Cook onion and mace in milk twenty minutes; strain. Melt butter; add flour and seasonings. Combine celery and milk mixtures, thicken with butter and flour cooked together, and cook five minutes and serve.
NOTE. - Pieces of celery not suitable for the table may be utilized for this soup. The leaves and root of celery make a very good soup.