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Celery Toast

Take the outer and less tender stalks of celery that are often thrown away, cut them into half-inch pieces, and cook in very slightly salted water until tender. Drain and use one-half cup of this water and one-half cup of milk to make a white sauce No. 2 (see page 68). Add the celery to the sauce, and pour over slices of nicely browned and buttered toast. Serve very hot.