Croutons
2 c. sliced carrots
1 c. diced celery
2 tbsp. butter
3 tbsp. flour
1 c. evaporated milk
1 c. cooking water from vegetables
Salt to taste

1. Put carrots and celery into 3 quart saucepan. Cover with water and boil gently until tender. Drain, saving water.

2. Melt butter in a saucepan. Blend in flour. Add milk and 1 cup water drained from the vegetables, stirring constantly over low heat until sauce boils and thickens. Add salt if needed.

3. Add cooked vegetables and reheat thoroughly. Serve poured over croutons. Serves 5.