CELERY SOUP

Chop quite fine enough fresh, crisp celery to make a pint

Cook it until tender in very little boiling water.

When done, heat three cupfuls of rich milk, part cream if it can be afforded, to boiling

Add the celery, salt to season, and thicken the whole with a tablespoonful of flour rubbed smooth in a little cold milk;

Or add to the milk before heating a cupful of mashed potato, turn through a colander to remove lumps, reheat, add salt and the celery, and serve.