CELERY CROQUETTES

1 or 2 heads of celery
a teacupful of dried and sifted Allinson breadcrumbs
2 eggs
pepper and salt to taste

Well wash the celery, remove the coarse outer stalks, and steam the parts used until they are a little tender. Then cut them into pieces about 2 inches long, dip them first into the egg whipped up, then into the breadcrumbs, and fry them in boiling butter, vege-butter, or olive oil until a nice brown; dust with pepper and salt, and serve up very hot; eat with white or tomato sauce.