Celery--Stewed

Cut tender stalks of celery (not those that are fit for flavoring only) into half-inch lengths, by handfuls on board with large knife. Put into boiling salted water and boil 30-35 m., or until just tender. Drain (there should not be much water left), pour cream or sauce over, let stand over hot water 10-20 m. Serve by itself or on toast. Sauce 16, plain, with a few drops of lemon juice in it, or made with half water in which the celery was cooked, or 34, 57 or 31 (when using 31, of course it should not stand over hot water) are all enjoyable with it.