2 medium size carrots 2 stalks celery 1/2 cup boiling water 1/2 small onion 2 tbs. butter 1/4 cup unsifted flour 4 cups fluid milk 1 1/2 cups cut-up cheese
Chop carrots and celery. Cover, cook in boiling water about 10 minutes until tender. Chop onion. Cook onion in fat until tender. Stir flour into onion. Add milk slowly, stirring until smooth. Cook and stir until thickened. Add cheese and vegetables with cooking water to the milk mixture. Stir over low heat until cheese melts. Serve hot. Makes 6 servings, 2/3 cup each.