Potato Cream Soup
Boil a soup bone, together with a small knuckle bone of boiled ham, or a slice of pickled pork, a turnip and a carrot sliced and an onion minced fine in 8 quarts of water until it is reduced to 2 quarts. Boil and mash 2 large potatoes, mix 1 cup of milk or cream with them, add this to the soup, and strain the whole through a colander, leaving the coarser vegetables, and the result will be a smooth creamy soup that is to be seasoned with salt, white pepper and a teaspoonful of minced or dried parsley.