Variation III - Potato Soup

Ingredients

• 5 medium-sized potatoes
• 1^1/2 cups milk
• a lump of butter the size of an egg
• 1 qt. of milk
• pepper and salt
• add parsley, chopped fine

Method

1. 1

   Boil potatoes, put them through a colander, add milk, a lump of butter, pepper, and salt; beat for 10 minutes; add warmed milk, let come to a boil, and add parsley.

2. 2

   Serve immediately.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 135. The excerpt below is the record exactly as published.

1 qt. of milk. Boil separately 2 oz. of large, white vermicelli for 10 minutes in salted water. Drain, put with the soup, boil 10 minutes longer, skim and serve. — Mrs. C. J. Jeffries, Winnetka, 111. PEANUT SOUP.— Melt 1 large tablespoon of butter in a double boiler, stir in 1 tablespoon of flour and 1 pt. of milk; when very hot, add the pounded meats of 1 pt. of shelled peanuts. Cook COOK COUNTY COOK BOOK 201 15 minutes longer; season to taste with pepper and salt, and serve. —Mrs. E .G. Harris, Winnetka, 111. PEPPER POT.— Boil tripe the day before you wish to make soup. To 1 qt. of tripe, cut into small dice, add 1 qt. of sliced raw potatoes, and 1 chopped onion. To this add 2 qts. of water, or chicken stock is 'better Boil until potatoes are done. A few min- utes before you are ready to serve, add dumplings and Worcester- shire sauce, to taste. — Mrs. Roy Allen, Plain View, 111. DUMPLINGS.— Mix with a tablespoon 1 pt. of flour, a little salt, and 1 heaping spoon of baking powder, mixed with sweet milk. Do not make too stiff; drop into the soup with spoon. Add butter if not rich enough. Do not let boil too long, or they will be hard. — Mrs. Roy Allen, Plain View, 111. POTATO SOUP.— Steam 6 large potatoes and rub through a strainer when tender. Boil 2 qts. of milk, to which a little onion has been added. Take out the onion and add milk, gradually, to the potatoes. Put all back in the pan, and bring to a boil again. Melt Ij^ oz. of butter in another pan, rub in 4 tablespoons of flour, and seasoning to taste. Add to the soup and strain, if lumpy. Add a little more butter, and sprinkle chopped parsley on top. — Mrs. Roger Rawlings, Chicago Heights, 111. VARIATION I. — Cook 3 potatoes until soft, mash thoroughly. Scald 1 qt. of milk with 2 slices of onion, remove onion, add to the potatoes, and thicken with 2 tablespoons of flour; season to taste; add 3 tablespoons of butter and a teaspoon of chopped parsley. Serve at once. — Mrs. Ed. Barton, Plain View, 111. VARIATION II. — Boil 3 sliced, medium-sized potatoes until they can be rubbed through a colander; add 1 cup cream to the potato water; add the potatoes, and rub 1 egg into a pt. of flour, forming tiny balls; sprinkle these into the boiling soup; season, and add butter and parsley to taste. — Mrs. Roger Baker, 1334 Otto Blvd., Chicago Heights, 111. VARIATION III.— Boil 5 me4ium-sized potatoes, put them through a colander, add Ij^ cups milk, a lump of butter the size of an egg, pepper and salt; beat 10 minutes; add 1 qt. of milk, warmed; let come to a boil and add parsley, chopped fine

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