This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
4 medium-sized potatoes
1 sliced onion
The green portion of a head of celery or a saltspoonful of mashed celery seed
1 tablespoonful flour
1 tablespoonful butter
1 quart milk
1 bay leaf
1 teaspoonful salt
1 saltspoonful pepper
Pare the potatoes and drop into boiling water; boil rapidly five minutes; drain, throw the water away. Return the potatoes to the kettle; cover with a pint of water, add the onion, the bay leaf, celery and pepper. Cover the kettle and cook until the potatoes are tender. Press the whole through a colander. Put the milk in a double boiler; add the butter and flour, rubbed together. Add the potato and salt; cook until simmering hot and not a moment longer; strain the whole through a fine sieve. This soup may be kept warm in a double boiler for about ten minutes; it cannot be reheated after it is once cold.
 
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