Celery Soup Recipe
Boston Cooking School, 1880s

1 head celery
1 pint water
1 pint milk
1 tablespoon chopped onion
1 tablespoon butter
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper

Wash and scrape the celery, cut into half-inch pieces. Put it into one pint of boiling salted water, and cook until very soft. Mash celery in the water in which it was boiled. Cook the onion with the milk in a double boiler for ten minutes, and add it to the celery. Rub all through a strainer, and put it on to boil again. Cook the butter and flour together in a small sauce pan until smooth, but not brown, and stir it into the boiling soup. Add the salt and pepper. Boil five minutes, and strain in the tureen (bowl). Serve very hot.