Cream of Celery Soup
1 head celery
1 slice onion
2 cups milk
3 tablespoons cornstarch
3 tablespoons butter
1. Clean outside stalks and white leaves of celery.
2. Cut into small pieces and cook until tender in 3 cups water.
3. Scald onion in milk in double boiler.
4. Rub the celery, when soft, through a sieve.
5. Blend together cornstarch with butter, cook for a few minutes, lifting from fire, beating and cooking in turn.
6. Season with salt and white pepper to taste, gradually add the strained, scalded milk, cook thoroughly, then add the strained celery stock, and reheat.
7. Serve with croutons, bread sticks, or toasted wafers.
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