Celery Soup
Two cups celery, 1 quart cold water, 2 slices onion, 4 tbsp. butter, 2 tbsp. flour, 2 cups scalded milk, 11½ tsp. salt, cayenne, celery salt. Chop celery, cook in water till tender, cook onion in milk twenty minutes, strain. Melt butter, add flour and seasonings. Combine celery and milk mixtures; thicken with butter and flour cooked together, cook five minutes, then serve. (Copied.) THE PHILATHEA COOK Boдk