Celery Soup

Wash thoroughly and trim three or four heads of celery, and boil them in about
two quarts of white broth. When tender, take them out of the broth, and pass
through a sieve. Mix one dessertspoonful of flour, and one of corn starch with
one pint of fresh milk, stir it into the broth, add a lump of sugar and season with one
pinch of salt. Place the celery in again, and stir it until it is quite thick, over a
moderate fire, and then put in two tablespoonfuls of butter. After it is melted and
properly blended, pour the soup into a tureen and serve hot.