Reference > Farmer's Cookbook > SOUPS WITHOUT STOCK > Potato Soup
  Kornlet Soup Appledore Soup  
CONTENTS · BIBLIOGRAPHIC RECORD

Potato Soup

3 potatoes
11/2 teaspoons salt
1 quart milk
1/4 teaspoon celery salt
2 slices onion
1/8 teaspoon pepper
3 tablespoons butter
Few grains cayenne
2 tablespoons flour
1 teaspoon chopped parsley

Cook potatoes in boiling salted water; when soft, rub through a strainer. There should be two cups. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir until well mixed, then stir into hot soup; boil one minute, strain, add remaining butter, and sprinkle with parsley.


CONTENTS · BIBLIOGRAPHIC RECORD
  Kornlet Soup Appledore Soup  
 
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