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Pepper (Cups boiling water tablespoons)

2 cups boiling water 2 tablespoons butter Parboil celery in water ten minutes; drain, add stock, cook until celery is soft, and rub through sieve. Scald onion in milk, remove onion, add milk to stock, bind, add cream, and season with salt and pepper. 4 cups White Stock II or III 2 quarts spinach 3 cups boiling water 2 cups milk