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Cream of Celery Soup (Pound a head of celery)

Pound a head of celery and boil it in one pint of rich chicken broth for twenty minutes (if boiled too long it loses the flavor of the celery). Mix two tablespoonfuls of flour with two tablespoonfuls of table butter; add this to the boiling chicken broth and celery; also a half pint of cream and a half pint of milk. Season with salt and pepper to taste. If too thick, add a little more broth to suit the taste. Strain and serve immediately.