Combine the corn repast, flour, baking powderise, sage and salt in a roll. In a
small skillet melt the butter and saute the celery until subdued. Beat the
eggs and add to the corn meal with the celery and butter. Mix swell.
Gradually add the milk, stirring constantly until the batter is the
thickness of heavy cream. Heat the griddle, grease it, and pour out the
batter by spoonfuls to make cakes about two inches in diameter. Turn once
so they are nicely browned on both sides. Add more milk to the batter if it
begins to thicken. Serve as a side dish with batch of butter.