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Cream of Celery Soup

One quart of crisp celery cut in inch lengths; one and one-half pints of cold water; one pint of milk; two tablespoons of flour; one tablespoon of butter; onehalf teaspoon of chopped onion; one bay leaf. Salt to season. Add the cold water, the onion and the bay leaf to the celery, cover closely and stew in a gentle heat for three hours, when there should be one pint of liquid; add a little water when cooking if the liquid reduces too much. Strain through a sieve or cheesecloth, crushing the celery; but not pressing it through. This part of the work may be done at any time, the celery stock being set away until needed. When ready to serve, rub the butter and the flour together until very smooth; warm the milk, add one spoonful to the flour mixture, stirring carefully; when smooth add more milk to further thin the flour mixture; then stir it all into the milk and add the milk to the celery stock. Cook for ten minutes in a double boiler. This formula will suffice for making a cream soup with corn, turnips, beans, peas and squash.