Cut the celery into pieces three or four inches long; boil them tender in salted water; drain them. Make a batter in the proportion of two eggs to a cupful of rich milk; mix flour, or fine bread or cracker crumbs, enough to give it consistence; roll the pieces of celery in it, and fry them to a light-brown in hot lard. Serve very hot. Celery can also be cooked as asparagus, boiled tender, and served with a white sauce.