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Brussels Sprouts

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1 quart Brussels sprouts
1 1/2 cups celery, cut
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk


Remove wilted leaves from sprouts, soak 30 minutes in cold water. Drain, cook until tender. Wash celery, cut in small pieces, melt butter, add to celery, cook 2 minutes, add flour mix with little milk. stir in scalded milk. Cook until slightly thickened, add sprouts. Serve hot.

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