| 1 cup celery chopped | 1/8 teaspoon pepper |
| 1 teaspoon grated onion | ½ cup milk |
| 1 cup boiling water | 1 tablespoon butter |
| ¼ teaspoon salt | 2 tablespoons flour |
Simmer celery, onion, water, and salt for half an hour; add pepper and milk, and thicken with butter and flour creamed together.
188.—CHEESE SAUCE
| 1 tablespoon butter | ¼ teaspoon salt |
| 1½ tablespoons flour | ¼ teaspoon mustard |
| 1 cup milk | ¼ teaspoon paprika |
| 1/3 cup cheese cut fine |
Melt butter, add flour, and blend well; add milk and stir until smooth; add cheese and seasonings, and stir until cheese is melted.
189.—CHEESE SAUCE WITH CHIVES
Follow directions for Cheese Sauce (see No. 188), and just before serving add one tablespoon of finely chopped chives. Serve with any white fish, or with plain omelet.
190.—CIDER SAUCE
| 2 tablespoons bacon fat | ¼ teaspoon paprika |
| 2 tablespoons flour | 1/8 teaspoon salt |
| 1 cup cider | 1/8 teaspoon mustard |
Blend bacon fat and flour, add cider, and stir until boiling point is reached; add seasonings and simmer one-half hour. Serve with roast pork or ham.