Cut up six stalks of celery into half inch pieces, put them in pot with one onion, one black mace, salt and two small peppers, add a quart of veal broth and boil one hour. Rub the ingredients through a sieve, put the pulp into a sauce pan, add one quart more of stock, boil, then set on one side of stove, add a pint of cream to the soup and serve with toast.

K. T. R.