CELERY À LA PARMESAN

2 heads of celery
1 pint of milk
2 oz. of Parmesan, or any other cooking cheese
2 tablespoonfuls of breadcrumbs
1 oz. of butter

Cut the celery into pieces 3 inches long, stew it in the milk until tender; drain the milk and make a sauce of it, thickening with Allinson fine wheatmeal, and adding the cheese and seasoning to taste. Put the celery into a pie-dish, pour the sauce over it, sprinkle the breadcrumbs over the whole, place the butter in little pieces on the
top, and bake for 15 minutes in a moderate oven.