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Bechamel Sauce

1 pint milk 4 tablespoons butter 4 tablespoons flour 2 tablespoons chopped onions 2/3 cup chopped celery 1 1/2 teaspoons salt Add the chopped celery and the onion to the milk, and heat in a double boiler. Rub the flour and butter together, and add the hot liquid slowly. Return to the double boiler, and cook fifteen to twenty minutes. Add the salt just before serving.