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Creamed Celery on Toast

3 cups cut celery 1 cup milk 1 tablespoon butter 1 tablespoon flour 1/2 teaspoon salt Clean, scrape and cut enough celery to make three cups. Cook until tender in boiling, salted water, which will require about forty-five minutes. Let the water boil away when done, leaving the celery with very little liquid. Prepare a thin white sauce of the remaining ingredients, and pour over the celery. Prepare the toast by trimming the crust from thin slices of bread. Cut diagonally, making triangular-shaped pieces of toast. Toast in a moderate oven until crisp. Dip slices of crisp toast into some hot milk or cream. Serve with a spoonful of the creamed celery upon each slice.