Cookery for every household

Time to cook, 1| hours. Probable cost, lOd. to Is. Quantity, about 2 pints. 66. Potato Soup (Potage aux Pommes de Terre) 1 lb. potatoes. 1 or 2 sticks of celery or £ tea-sp. celery seed. 2 onions. I oz. butter or dripping. II pts. stock or meat boilings. £ pt. milk. Seasoning. Wash and peel the potatoes and then weigh them. Cut them in thin slices and let them lie in cold water a short time. Wash and shred the celery and skin and slice the onions. Melt the butter or dripping in a saucepan, drain the potatoes and add them to it, with the onion and celery. Put the lid on the pan and cook over the fire for a few minutes without browning, then pour on the stock, add the seasoning, and simmer slowly from 1 to 1 J hours, or until the potatoes are quite soft. The soup must be stirred frequently as it is liable to burn, and should it become too thick more water or stock must be added. When sufficiently cooked, sieve or not as preferred, and add the milk at the last. Serve with fried croutons or with toast cut in dice. Notes. — Any remains of cold potato may be used up in this soup, and a small ham bone cooked in it is an improvement. This soup is not good when the potatoes are new and waxy. Time to cook, 1 J hours. Probable cost, 6 d. to 8d. Quantity, 2 pints. 67. Potato and Leek Soup 1 lb. potatoes. 3 leeks. 1 oz. butter or dripping. 2 pts. water or vegetable stock. J pt. milk. 1 dessert-sp. sago. 1 bay-leaf. A few parsley stalks. 1 dessert-sp. chopped parsley. White pepper and salt. Wash and peel the potatoes thinly, then weigh them. Cut them into thin slices, and throw into cold water. Cut the roots and most of the green off the leeks, split them lengthways with a knife, removing the outside skin, and wash them well in cold water. Then slice them thinly and throw them into cold water. Melt the butter or dripping in a saucepan, strain the water from the leeks and potatoes, and add them to it. Stir these over the fire for a few minutes, until the vegetables absorb the fat, then pour on the stock or water, and simmer slowly for 1| hours, or until the potatoes are quite soft. Wash the sago in cold water, put it into a basin with the milk, cover it over and let it soak while the soup is cooking. When the soup has cooked sufficiently, rub it through a sieve or colander into a basin, pressing through as much as possible. Rinse out the saucepan, return the soup to it with the sago and milk, and stir over the fire until boiling. Boil from 5 to 10 minutes longer to thoroughly cook the sago, add the parsley and season to taste. Serve sippets of dry toast separately. Notes. — This soup may be served without sieving, but it should then be well beaten with a wooden spoon or whisk to break up the vegetables. Tapioca may be used instead of sago. Time to cook, 1J to 2 hours. Probable cost, 6 d. Quantity, 2 pints. 68. Potato and Tomato Soup 4 large cooked potatoes. 1 oz. butter. 1 oz. flour. J pt. tomato puree. 1J pts. light stock or broth. | pt. milk. Salt. Pepper. The potatoes used should be dry and mealy. Peel them and rub them through a wire sieve or