Substitutes for Flesh Foods: Vegetarian Cook Book

by Edwin Giles Fulton

STEWED CELERY

• Celery hearts, 6.
• White sauce, 2 cups.

Cut the celery into half-inch lengths and cook in boiling, salted water. When tender, drain and pour over this the sauce. Heat well, and serve. The liquid drained from the celery may be thickened, seasoned with a little butter, and used instead of the white sauce if preferred.