BEET SOUP

1 pint milk
2 beets
1 head celery
water

Bake beets in water in fire-proof dish for 3 hours, adding more water as necessary.

Peel and chop with head of celery.  Stew in pint of milk and pint of water until soft.

Strain soup, add a little sugar and spoonful or two of cream.   Heat again and serve with croutons of toast.