Required: Two heads of celery.

Water and milk in equal proportions.

Salt.

Hot buttered toast.

Half a pint of egg sauce.

Trim and wash the celery very carefully, cut off all the outer sticks; these can be put into the stock-pot, only the hearts are needed for this dish. Put them in a pan with enough milk and water to cover them. Add a little salt, and boil the celery gently until it is tender. Then drain it well from the water. Have ready two neat finger-shaped pieces of hot buttered toast. Lay a head of celery on each, and pour over a little egg sauce.

If liked, the heads of celery can be cut in halves and each half be put on a piece of toast.