Creamed Celery, From 1928

1. 1

   Cut celery to 1 inch pieces.

2. 2

   Cover with water and cook till tender but not soft.

3. 3

   Drain, saving the celery liquid.

4. 4

   Melt the butter, mix in the flour and gradually blend in the milk to make a smooth white sauce.

5. 5

   Use some saved celery liquid to thin the sauce if needed and save the rest for the soup pot.

6. 6

   Mix the cooked celery into the sauce and turn into a well buttered dish (oven proof).

7. 7

   Sprinkle the cheese over the top.

8. 8

   Sprinkle the crumbs that have been lightly browned in the butter over the top of the dish.

9. 9

   Bake in a moderate oven (350 degrees) for about 20 mins or until the cheese melts and the mixture is heated through/.

* Per serving · 4 servings · Values may vary.

No additional tips available.