2 c. finely sliced celery
1/2 sm. onion, chopped
3 tbsp. butter
3 tbsp. flour
3 c. milk
1 tsp. salt
Pepper
Chopped parsley

Cook celery and onion in 1 cup of water until tender. Melt butter and blend in flour, then add milk and cook, stirring until thickened. Add cooked celery with the liquid. Heat gently, then season to taste. Top with sprinkle of parsley. Makes about 4 cups.