Prepare the celery as in previous recipe, leaving it in long pieces, and place it in a vegetable steamer, which consists of a large Saucepan over which is fitted a perforated top. Add a little pepper and salt, and let the celery steam for 1-1/2 hours. For the Sauce you need: 1 pint of milk, 1 oz. of butter, 1 dessertspoonful of Allinson cornflour, 1-1/2 oz. of grated cheese, pepper and salt to taste. Boil the milk with the butter, thicken it with the cornflour smoothed first with a spoonful of water, and last add the grated cheese and seasoning; let the Sauce simmer, stirring it until the cheese is dissolved. Have ready some Allinson plain rusks on a flat dish, place the celery on it, pour the Sauce over, and serve very hot.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)