48. _White Celery Sauce for Boiled Poultry._

Take five or six heads of celery--cut off the green tops, cut up the

remainder into small bits, and boil it till tender, in half a pint of

water--mix two or three tea spoonsful of flour smoothly with a little

milk--then add half a tea cup more of milk, stir it in, add a small lump

of butter, and a little salt. When it boils, take it up.