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Celery Sauce

Mrs. J. B. L.

Mix two tablespoons of flour with half a teacup of butter; have ready a pint of boiling milk; stir the flour and butter into the milk; take three heads of celery, cut into small bits, and boil for a few minutes in water, which strain off; put the celery into the melted butter and keep it stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey.