Recipe: Potato Soup

  •  4 POTATOES, medium size.
  •  2 tbsps. minced celery.
  •  2 tbsps. of flour.
  •  1/4 tsp. of pepper.
  •  1/2 tsp. minced parsley.
  •  1-1/2 pints of milk.
  •  4 tbsps. minced onions.
  •  1 tsp. of salt.
  •  1 tbsp. of butter.

Pare the POTATOES, place on the fire in enough boiling water to cover, and cook for 30 minutes. Reserve 1/2 cup milk, put the remainder in the double boiler with the onion and celery and place on the fire. Mix the cold milk with the flour and stir into the boiling milk. When the POTATOES are cooked pour off the water, mash them until fine and light. Gradually beat into them the milk; now add salt, pepper and butter, and rub the SOUP through a sieve. Return to the fire and add the minced parsley; simmer for 5 minutes and serve immediately. (The parsley may be omitted and celery salt substituted for the minced celery.)

The Fun of Cooking, by Caroline French Benton (Year 1915)