Cream Celery Soup.
Wash and peel 3 celery roots, cut in thin slices, cover with 1 qt of boiling water and cook 38 minutes, rub through colander. Put 1 qt milk on in a double boiler and slice of onions, when scalded mix with celery sauce and thicken with 1 tablespoonful of flour and 1 heaping lb of butter and serve with croutons.