Potato Soup

Ingredients

• Six boiled and mashed potatoes
• one quart of milk
• one-fourth pond of butter
• Season with pepper and salt.

Method

1. 1

   While mashing, add the butter and pour in gradually the boiling milk.

2. 2

   Stir well and strain through a sieve, heat once more.

3. 3

   Beat up an egg, put in the tureen and pour over it the soup when ready to serve.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 11. The excerpt below is the record exactly as published.

one quart of milk, one gill of rice, four tablespoonfuls minced onion, two tablespoonfuls minced carrot, two blades of celery or one-fifth teaspoonful of celery seed, two whole cloves, a tiny bit of mace, one bay leaf, one sprig of (MADDON ESPEN NEN RECITES EE TRI VES BET BP MTE AE 2 IDES ATTA DA OOS EE AES BO AI STE AI ME BEES BIH SCO SDE ACY IN AOR IS “SAT NOT TER Fi Entrée Dishes, Ramikins, Souffié Dishes FE rench lPe oe Pie Dishes, Peg Poachers, Fish Entrée n _ . Bakers, Frene ilter Coffee Pots.. - Proof Ghina 10 percent discount on mentioning this book. A. T. WILEY & CO. 1803 Notre-Dame St. and 2341 St. Catherine St. SOVRIL SUSTAINS INVALIDS parsley, one tablespoonful of salt, one-third teaspoonful of pep- per, one tablespoonful of flour, one scant tablespoonful of Bovyril. Put the water and rice in a soup-pot, and set on the fire. Tie the vegetables, spice and herbs loosely in a coarse piece of netting, and putting them into the pot with the rice and water, cook them gently for two hours. Add the Bovril, and cook for half an hour longer. Place a fine sieve over a mixing-bowl, and turn the soup into it. Remove the seasonings, and rub all the rice through the sieve. Return the strained mixture to the soup-pot, and set on the stove. Add the hot milk, salt and pepper. Put the butter in a frying-pan, and set this on the fire. When the butter becomes hot, add the flour, and stir until the mixture is smooth and frothy; then add it to the soup. Stir the mixture until it boils; then strain it through a fine sieve. Half milk and half cream will make a much richer soup. MUCK IRV E SOUP: Boil a calf’s liver and heart with a knuckle of veal for three or four hours, skimming well, then strain off. Chop the meat fine, and add to it a chopped onion, salt, pepper and ground cloves to taste, thickening, if necessary, with a little browned flour, cooking again in the liquor. Have the yolks of for or five hard boiled eggs cut up for the tureen; also slices of lemon. WO MEET OS SOUP. One quart can of tomatoes, two tablespoontuls of flour, one of butter, one-half teaspoonful of salt, one of sugar, one pint of hot water (or one quart of soup stock), a little red pepper. Let the tomato and stock (or water) come to a boil, rub flour, butter and a little of the tomato together, and stir into the boiling mixture. Strain through a sieve fine enough to retain ROUCH DRY WASHINC—Something New SEND FOR PARTICULARS (Laundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. Telephone 1807 3 o4 j Is a most healthful dish for children and ansen S invalids, as the milk, being a perfect food, gives all the necessary nourishment, and in a orm extremely palatable and readily digested. f Junket Tablets In cases of indigestion it may be taken with MADE AS DIRECTED = 2"°# Penelit. Evans and Sons, Ltd., Agents for Canada, Montreal and Toronto. the seeds. Butter slices of stale bread, cut in small squares, place in a tin buttered side up, and brown in a quick oven. Serve with the soup. POTALORSOUL: Six boiled and mashed potatoes, one quart of milk, one-fourth pond of butter. Season with pepper and salt.

Cook this with the app: pantry check, scaling, and the assistant.