Select crisp celery, wash thoroughly, trim off any discoloration on root and damaged portions: chop both leaves and stems. SIMMER celery and onion until tender (10 minutes) in the boiling water with the 1/2-teaspoon salt. Melt butter in saucepan, blend in flour, add milk gradually and cook with constant stirring until sauce boils and thickens. Add the 1 1/4 teaspoons salt and cooked vegetables and their liquid. Heat to boiling and garnish with chopped parsley. Chopped or riced hard-cooked egg is also an attractive and nutritious garnish. 5 servings. Posted to recipelu-digest Volume 01 Number 358 by ncanty@juno.com (Nadia I Canty) on Dec 11, 1997