Photo: Cala
Ingredients
- 4 bunches of celery
- 1 pint of good soup stock
- 3 pints of water
Directions
1
Mrs. A. S. Fox. 4 bunches of celery.
2
1 pint of good soup stock. 3 pints of water.
3
]4, pint of cream.
4
Cut the celery into inch lengths, put on with the water and cook until tender. Take out the celery and rub through a sieve, add to the soup stock and cook slowly ^ hour. Heat the cream and stir into it i tablespoonful of flour rubbed into i tablespoonful of butter; pour into the celery; let cook till very hot, but not boil, and ser^^e at once.
By Fredonia, N.Y. Trinity parish guild, comp. [from old catalog] ·
Recipe sourced from
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