6 medium-sized potatoes

1 large onion

1/2 pint chopped celery

1 pint water

1 teaspoonful salt

1 tablespoonful chopped parsley

2 tablespoonfuls butter

1 tablespoonful flour

1 quart milk

Pare and cut the potatoes into dice; chop the onion; put the butter in a shallow frying-pan; when hot add the onion; shake until it is slightly browned. Put a layer of potatoes in the bottom of the kettle, then a layer of celery, a little parsley, salt and onion, and so continue until all the materials are used. Add the water; cover the kettle and simmer twenty minutes. Do not stir. Add the milk, and when hot add the flour, moistened with a little cold milk, and the salt. Stir carefully until it reaches the boiling-point, and serve at once.

To give this dish meat value add the yolks of two eggs or a quarter of a pound of grated cheese just before taking from the fire.