1. Six heads of celery, one pint of white stock, two blades of mace, one small bunch of savory herbs; thickening of butter and flour, or arrowroot, half a pint of cream, lemon juice; boil the celery in salt and water until tender, and cut into pieces two inches long; put the stock into a stew-pan with the mace and herbs, and let it simmer for one-half hour to extract their flavor; then strain the liquor, add the celery and a thickening of butter kneaded with flour, or, what is still better, with arrowroot; just before serving, put in the cream, boil it up and squeeze in it a little lemon juice; if necessary, add a seasoning of salt and white pepper. This sauce is for boiled turkey, poultry, etc.

2. Pick and wash two heads of celery; cut them into pieces one inch long, and stew them in a pint of water with one teaspoonful of salt, until the celery is tender. Rub a large spoonful of butter and a teaspoonful of flour well together; stir this into a pint of cream; put in the celery, and let it boil up once. Serve hot with boiled poultry.

3. Mix two tablespoonfuls of butter with a tablespoonful of flour, add two cups of stock, or water, and boil; when thick, add celery chopped fine; season; boil ten minutes; strain and serve.