Meatless Cookery

Published as America rationed meat for the war, this is a whole cuisine built without it — nut roasts and cheese soufflés, dasheen and okra soups, vegetable gelatine, and a chapter on what to do with the whites of eggs.

Home › Soups › Cream of Celery Soup No. 2

Cream of Celery Soup No. 2

8 stalks celery 2 cups boiling water Salt, pepper 1 tablespoon butter 1 tablespoon flour 3 cups milk Wash, and scrape the celery, and cut into small pieces, add the water, and cook until very tender. Renew the water if it boils away. Mash the celery in the water in which it was cooked.

Scald the milk. Melt the butter in a saucepan, add the flour, and pour in slowly the scalded milk. Cook thoroughly, stirring constantly. Mix this sauce with the celery, season to taste; strain, and serve immediately with croutons.

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