Cut fresh, crisp celery into pieces of an inch, until you have a pint. Wash thoroughly, and put in boiling water, and cook until tender, which will be in about twenty-five minutes or a half hour. Then put a tablespoonful of butter in a saucepan, and add the flour, blending without allowing it to brown. When perfectly smooth, add the cream or milk, and let it come to a boil. Then add salt and pepper to taste. Drain out the Celery, and add it to the sauce, and stir gently, letting it cook about twenty minutes longer. Serve hot. The dish should be kept covered while cooking.
Celery root and the green stalks of the Celery, which you do not serve at table, may also be utilized in this way, making a most acceptable and palatable dish.