Cream of Celery

Ingredients

• two cupfuls of diced celery
• two cupfuls of cold water
• two tablespoonfuls of melted butter
• two tablespoonfuls of flour
• three cupfuls of milk
• a dash of red pepper
• salt
• pepper

Method

1. 1

   Cook diced celery in cold water until tender.

2. 2

   In another pan, mix butter and flour, add milk, and stir until boiling.

3. 3

   Add strained celery water and boil gently before serving.

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 8. The excerpt below is the record exactly as published.

CREAM OF CELERY For cream of celery take two cupfuls of diced celery, using the leaves, ends and coarse pieces not good enough to send to the table uncooked. Cover with two cupfuls of cold water, season with salt and allow to cook until tender — about twenty min- utes. While this is boiling the little maid mixes in another pan two tablespoonfuls of melted but- ter with two tablespoonfuls of flour. Placing it over the fire, she adds three cupfuls of milk and stirs for five minutes while it boils. After season- ing with salt and pepper and a dash of red pep

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