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Celery Soup

Take the tough stalks, leaves, and roots of any celery. Wash carefully, cut in small pieces, cover with about three cups of slightly salted boiling water, and cook until very soft. Pass all through a wire sieve. There should be two cups of pulp and liquid. Scald two cups of milk in a double boiler with one slice of onion. Strain and use this in making two cups white sauce No. I (see page 67). Add the celery mixture to this, and heat all together, but do not boil. Serve very hot with croutons (see page 149).