¼ tsp. celery salt
2 cups Carnation Milk
2 cups potato water
1 tbsp. chopped parsley
Cut potatoes in small pieces and cook with onion in boiling salted water until tender—use 3 cups of water and ½ teaspoon salt. Drain (saving the potato water) and rub the potatoes through a sieve. There should be about 2 cups of potato pulp. Make a white sauce of the butter, flour, seasonings, Carnation, and potato water. Add slowly to the potatoes, stirring to keep smooth. Reheat in the double boiler. Sprinkle with chopped parsley and serve very hot. Serves 6.
CREAM OF CELERY SOUP
3 cups celery
1 slice onion
2 tbsp. butter
3 tbsp. flour