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Stewed Celery

The following recipe was transcribed ver batim from 

The Prairie Farmer

Chicago, Illinois

November 9, 1878

Wash and break apart three heads of celery.  Cut off the green portions and put the balance into boiling water slightly salted; (just enough water to cover). When tender, pour off a portion of the water and to the balance add a teaspoonful of corn starch dissolved in a tablespoonful of sweet cream and a generous lump of butter. Stir the sauce until it thickens then pour it over the celery, which should already be arranged on a warm platter.

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