FRIED CELERY

Take ten or twelve fine stalks of celery. Cut them into pieces about six inches long, and lay them an hour in salt and water. Drain them, spread them on a dish, and sprinkle them with powdered sugar. Make a batter of eggs, milk, and grated bread; allowing four eggs to a pint of milk. Dip each piece of celery into the batter, and fry them in butter.