Cream of Celery Soup
3 qts. white stock
41⁄2 qts. celery, cut small
11⁄2 qts. water
11⁄2 cups sliced onion
3⁄4 cup butter
1 cup flour
3 qts. hot milk
11⁄2 qts. hot cream
2 tablespoons salt
3⁄4 teaspoon pepper
Make it as directed on page 68.
Serves forty-five or fifty persons.