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Cream of Celery Soup

6 Stalks Celery 1 Pint Water 2 Teaspoons Cornstarch 1/2 Can Tomatoes 1 Pint Milk 1 Tablespoon Butter Salt and Pepper to Taste Cook the celery in the water till soft, mash and strain. Make a sauce of the cornstarch, butter and milk. Add the celery and the tomatoes, heated, with a pinch of soda, and strained. Season.

Serve in bouillon cups, with a spoonful of whipped cream on top.