CREAMED CELERY
Scrape and trim 3 or 4 heads of celery, leaving the roots on and cutting the tops off; cut each stalk in half, lengthwise, and into pieces five inches long; wash carefully in running water, and then blanch in boiling water for ten minutes. Drain and tie the stalks together like bunches of asparagus, and put them in a saucepan containing 2 cups of water, 2 cups of milk, ½ a carrot, ½ an onion with 2 cloves stuck in it, 1 teaspoon of salt, and 1 scant saltspoon of pepper, and let simmer three quarters of an hour or more, or until quite tender when tried with a fork. Remove the celery, strain the stock, and use 1 cup of it in making a sauce, with 1 tablespoon of butter and 1 tablespoon of flour. Untie the bunches of celery, and arrange them evenly on toast with the sauce poured over them.