Wash and thoroughly cleanse the celery and then chop fine. Place one pint of finely chopped celery in a Saucepan and add three cups of cold water. Bring to a boil and cook until the celery is very soft. Rub through a fine sieve and then measure, and add
- One cup of milk,
- Two tablespoons of flour.
to every cup of the celery puree. Dissolve the flour in cold milk and then add the celery puree. Bring to a boil and cook for ten minutes. Season, adding one teaspoon of butter for flavoring. A faggot of SOUP herbs may be added to the celery if desired.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss