Cream of Celery Soup

A pint of milk

A table-spoonful of flour

One of butter

A head of celery

A large slice of onion and small piece of mace.

Boil celery in a pint of water from thirty to forty-five minutes;

Boil mace, onion and milk together.

Mix flour with two tablespoonfuls of cold milk, and add to boiling milk.

Cook ten minutes.

Mash celery in the water in which it has been cooked, and stir into boiling milk.

Add butter, and season with salt and pepper to taste.

Strain and serve immediately.

The flavor is improved by adding a cupful of whipped cream when the soup is in the tureen.