Celery Soup.

Celery, 1 head; butter, 1 1/2 ozs.; white stock, 1 pint; milk, 1 pint; flour, 3 dessertspoons; seasoning to taste.

Wash and cut up the celery. Saute in the butter for five minutes. Add the boiling stock and simmer till tender. Pass through a sieve, re-heat, add milk and bring to the boil. Add seasoning and flour mixed to a smooth paste with a little milk. Simmer for ten minutes. Serve with croutons of fried bread. Two tablespoons of cream may be added just before serving.

N.B.—Saute is to fry without browning.