3 cups prepared celery
1 teaspoon salt
1 qt. water
Scrub the celery with a small brush, remove the strings, cut it in
one-half-inch pieces and drop it into the boiling salted water. When it
is boiling, set the pail or pan into a cooker-pail of boiling water and
put it into the cooker for from two to four hours or longer, depending
upon the toughness of the stalks. It will not be injured by long
cooking. When tender, drain it, saving one-half cupful of the water to
use in making the sauce. Serve with one cupful of Sauce for Vegetables.
Serves six or eight persons.