3 celery hearts
1/2 cup sliced carrots
1/4 cup onion slices
2 cups beef or chicken bouillon
1/2 teaspoon salt
1 tablespoon butter
Split hearts lengthwise. Boil for 5 minutes, then put them in cold water. Spread ribs and rinse out any dirt. Spread carrot and onion slices over the bottom of a baking dish and place the celery hearts on top, all lying in the same direction. Pout in boiling bouillon and sprinkle with salt and dot with butter. Cut a piece of wax paper to fit dish and cut hole in center. Cover and bake 1 hour in 400º oven. Makes 6 servings.