|Boiling water||1 Cup (16 tbs) (Or As Needed)|
|Lemon juice||1 Teaspoon|
|Vegetable salt||To Taste|
Prepare celery and cut into even lengths about In/2 inches in length.
Cook in 1 inch boiling water gently until tender, adding little lemon juice to keep celery white.
Drain, keeping the liquor for soup stock, sprinkle with vegetable salt, and serve hot.