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Clam Stew with Celery (Discard stale branches)

Discard stale branches and leaves from two small stalks celery, detach all branches from main root, thoroughly wash and drain. Cut root and branches in half-inch-square pieces, place them in saucepan with one and a half quarts water and half teaspoon salt. Tie in a bunch two branches parsley, a branch chervil, an onion with a clove stuck in it, add to the celery, let gently boil for fifty minutes, then remove onion and bunch of herbs. Open thirty-six very fresh little neck clams, add them with their liquor to the celery pan and boil for five minutes. Pour in a pint hot milk with an ounce butter and two saltspoons cayenne pepper, mix well until butter is dissolved, pour stew into a soup tureen and serve with oysterettes separately.