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Cream of Celery Soup

2 cups milk
1 Tbs flour
1 Tbs butter
1 head of celery
1/4 onion
1 small piece of mace

Boil celery in 2 cups of water from 30-45 minutes; boil mace, onion and milk together.

Mix flour with two tablespoonfuls of cold milk, and add to boiling milk. Cook 10 minutes.

Mash celery in the water in which it has been cooked, and stir into boiling milk. Add butter, and season with salt and pepper to taste.

Strain and serve immediately. The flavor is improved by adding a cupful of whipped cream when the soup is in the tureen.

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