Celery Sauce
One head of celery; one pint of milk; two tablespoons of flour; four tablespoons of butter; salt and pepper to taste. Cut the celery fine, and place it in a saucepan with just enough water to cover; then cover the pan, and simmer gently. When the celery has boiled an hour, mix the butter and flour together and add them to the celery, with the milk, salt and pepper. Boil ten minutes, stirring continually, and serve.