3 potatoes'

1 quart milk

2 slices onion

3 tablespoons butter 2 tablespoons flour

1 1/2 teaspoons salt .

1/4 teaspoon celery salt

1/8 teaspoon pepper

Few grains cayenne

1 teaspoon chopped parsley

Cook potatoes in boiling salted water; when soft, rub through a strainer. There should be two cups. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir until well mixed, then stir into hot soup; boil one minute, strain, add remaining butter, and sprinkle with parsley.

Appledore Soup

Make same as Potato Soup, and add, just before serving, three tablespoons tomato catsup.

Swiss Potato Soup

4 small potatoes 1 large flat white turnip 3 cups boiling water 1 quart scalded milk

1/2 onion

4 tablespoons butter

1/3 cup flour

1 1/2 teaspoons salt

1/8 teaspoon pepper

Wash, pare, and cut potatoes in halves. Wash, pare, and cut turnips in one-quarter inch slices. Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water. Cook until vegetables are soft; drain, reserving the water to add to vegetables after rubbing them through a sieve. Add milk, reheat, and bind with butter and flour cooked together. Season with salt and pepper.

Leek And Potato Soup

1 bunch leeks

1 cup celery

2 1/2 tablespoons butter

1 quart milk

2 1/2 cups potatoes 2 tablespoons butter 2 tablespoons flour Salt and pepper

Cayenne

Cut leeks and celery in very thin slices crosswise and cook in two and one-half tablespoons butter, stirring constantly, ten minutes. Add milk, and cook in double boiler forty minutes. Cut potatoes in slices and cut slices in small pieces; then cook in boiling salted water ten minutes. Melt two tablespoons butter, add flour, milk with vegetables and potatoes. Cook until potatoes are soft, and season with salt, pepper, and cayenne.