Recipe: Celery Soup

  •  1 head celery.
  •  1 pint milk.
  •  1 tbsp. butter.
  •  1/2 tsp. salt.
  •  1 pint water.
  •  1 tbsp. chopped onion.
  •  2 tbsps. flour.
  •  1/2 ssp. pepper.

Wash and scrape the celery, cut into 1/2 inch pieces, put it into the pint of boiling salted water and cook until[69] very soft. Mash in the water in which it was boiled. Cook the onion with the milk in a double boiler 10 minutes and add it to the celery. Rub all through a strainer and put on to boil again. Melt the butter in a Saucepan, stir in the flour and cook until smooth, but not brown, then stir it into the boiling SOUP. Add the salt and pepper; simmer 5 minutes and strain into the tureen. Serve very hot.

The Fun of Cooking, by Caroline French Benton (Year 1915)