Potato Soup
Take good sound potatoes, peel and cut in pieces small enough to be eaten with a spoon. Soak in cold water, or rinse well. Boil in sufficient water to cover when done. Add 1 quart of milk. Season with salt and pepper to taste. When cooked take 2 tablespoonfuls of flour, with half as much butter, and fry in a pan, stirring until changed into a brown color. Stir in with the potatoes and serve at once. Season with celery or parsley if wished. To make still nicer beat up 1 or 2 eggs in a cup of cold milk, stir in and serve. Potato Soup (without milk) Take a slice of pickled pork, four inches square, and fry crisp in the kettle in which the soup is to be made. If pork is disliked, 3 tablespoonfuls of slightly browned butter will take its place. Then add 3 pints of boiling water, 1 1/2 pints of sliced potato, and 3 sliced onions. Boil half an hour, season with salt, pepper and parsley to suit the taste. Serve with broken toast or crackers.