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Peas and Celery

1 pint canned or cooked peas 3 cups raw cut celery 2 tablespoons butter 2 tablespoons flour 1 cup water 1 teaspoon salt Cook celery in sufficient boiling water to cover until tender, which will require about forty-five minutes. Drain off the liquid, and measure out one cup. Rub the flour and butter together; add a little at a time the water in which the celery was cooked. When all is added, boil five minutes. Add the cooked celery and peas.