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 1 1/2 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 medium-sized potatoes, put them through a colander, add 1 1/2 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. Serve immediately. - Mrs. Conklin, 514 N. 5th Ave., Maywood, 111.

Cream Of Potato Soup

Put 1 1/2 cups of mashed potatoes into the top of a double boiler; add 2 cups of boiling milk and 1 teaspoon of grated onion; as soon as it boils add 2 cups of boiling water, 1 teaspoon of salt, 1/4 teaspoon white pepper, 1 tablespoon each of butter and flour, which have been rubbed together. Stir until creamy, add 1 tablespoon of chopped parsley and dust with a little paprika. Serve with croutons. - Mrs. Clark Mason, Bensen, 111.

German Potato Soup

Cook 1 leek and 4 or 5 potatoes in a qt. of water. Pour off the water and Mash the potatoes and leek, return the water and set on the stove again. Put a tablespoon of water in a spider and add a chopped onion; simmer until the onion is done, but not brown; add a few cracker crumbs and brown it nicely; add 1 1/2 cups milk, season, and add to the soup. This is almost equal to oyster stew. - Mrs. Robt. McLelland, Wheeling, 111.

Iowa Potato Soup

Boil 1 doz. small, peeled potatoes in 1 qt. of water until done; Mash and pour all through colander; add 1 qt. of sweet milk and 1 pt. of beef broth; butter size of an egg; season with salt and pepper. - Mrs. C. J. Jeffries, Winnetka, 111.

Potato And Celery Soup

Boil 6 medium-sized potatoes in 3 pts. of water, with as much as celery as desired. When tender, put them through a strainer, add 1 pt. of sweet cream or milk, salt, pepper and butter to taste. Serve hot. - Mabel Sturte-vant, 105 S. Dearborn St., Chicago, 111.

Potato Soup With Meat Dumplings

3 large pared potatoes brought to boil and water poured off. Put into 2 qts. of water and a little butter or same quantity of stock. Brown 1 large onion, cut into cubes and fried with 2 tablespoons of flour in drippings until rich brown, add to soup; season to taste. For dumplings take 1/2 lb. Hamburg steak, butter size of egg, rubbed to cream, yolks of 2 eggs, 1/2 cup soaked and squeezed bread, a little salt, and stiffly beaten white of 1 egg. Mix very thoroughly and drop with tablespoon into boiling soup about 10 or 15 minutes before serving. - Mrs. Elizabeth Cullis, 418 S. 20th Ave., Maywood, 111.

Sweet Potato Soup

Let onion, chopped fine, simmer in 1 tablespoon of butter, add 1/2 tablespoon of flour. To this add a pt. of milk, stirring it to a creamy consistency. Then add 3 or 4 mashed potatoes; strain; heat again, stirring well. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.