Cassell's dictionary of cookery

Potato Soup. — AVash a dozen or more large potatoes (regents are to be preferred), in lukewarm water, and scrub them until quite clean with a soft brush. Drain them, and nut them into a saucepan, barely cold water, and let them sin they are done enough. Poi and let them dry. Dissolve half of butter in a saucepan it two moderate-sized onioi and a tea-spoonful of choppt the onions steam gently until potatoes, and rub them th until quite smooth. Put tl with the onions, &e., and stir Add a bay-leaf to the mixtu much boiling water as will m and afterwards add as mut wiU make the soup of the C( cream. Let it boil, put in taste, and also a little grated with toasted sippets in the will be better if white sto( of water. Time, one hour. per quart. Sufficient for foi Potato Soup (another peel ten or twelve large pc into slices, and put them in four large onions sliced, fou: and a little pepper, salt, ai Let them steam for two or 1 pour over them two quarts the liquid in which meat h let the whole simmer gently are soft. Press them wit! through a fine sieve, retur soup, and stir it over the f hot. Add half a pint of c and serve ; sending fried c separate dish. Time, an ho bable cost, 5d. per quart, ex^ if made with milk. Suffici( persons. Potato Soup (anothei peel a dozen large potatoes a stewpan with two quarts o meat has been boiled, three rot. Let all boil gently tog until the potatoes are quit whole through a fine sie'v back into the stewpan. M fuls of flour to a sraootl pint of cold water. IMix ; liquid with this, and afters into the soup, and stir ni with the potatoes. Add required, boil a few minn very hot. Half a pint of added or not. Send fried crusts to table on a separate dish. Time to boil the soup with th" flour, about a quarter of an hour. Probable cost, 3d. per quart. Sufficient for eight or ten persons. Potato Soup (another way). — Wash and peel a dozen large sound potatoes. Cut them into thin sHces, dredge them well with flour, and put them into a stewpan with two ounces of fresh butter, a handful of parsley, two largo onions, and a little pepper and salt. Barely cover them with cold water, and let them steam gently until soft. Press them through a sieve, and mix with the puree two quarts of nicely- flavoured stock. Boil a few minutes longer, and serve. Time, an hour and a half. Probable cost, exclusive of the stock, 3d. per quart. Sufficient for seven or eight persons. Potato Soup (another way). — Take two pounds of freshly -boiled potatoes, dry and floury. Beat them till quite smooth, and pour over them a quart of boiling stock nicely flavoured. Pass the whole through a sieve, afterwards boil it for six or eight minutes, and serve very hot. Send fried crusts to table with the soup. Time, three quarters of an hour. Probable cost, exclusive of the stock, 4d. Suf-