Old Fashioned Stewed Celery

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.