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Cream of Celery Soup (Three pints of boiling water)

In three pints of boiling water cook three cupfuls of celery (cut fine) until sufficiently tender to be rubbed through a sieve. Into a saucepan put one heaping tablespoonful of butter and the same amount of flour and mix over the fire, add one pint of milk and stir until it thickens. Season with salt and pepper, add the celery, puree and simmer for ten minutes. A cupful of scalded cream, added just before serving, is a great improvement.