Cream of Potato Soup # 2

From a
1912
cook book
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.P

Pare 3 Potatoes of medium size,
cut in quarters,
drop them into enough Salted Water to cover,
and cook quickly.
While they are boiling,
place one pint of Milk in a double boiler
with 1 whole Onion,
and have the Milk well heated
by the time the Potatoes are done.
Drain the latter when cooled,
mash them fine,
and slowly add the hot Milk,
from which the Onion has been removed.
Season with
1 saltspoon of Celery Salt,
1 saltspoon of Salt and White Pepper or Paprika,
add 1 Tbsp. of Butter and
1 Tbsp. of Flour dissolved in a little Milk.
Cook the Soup for 5 minutes,
pour it through a soup strainer,
return to the fire to heat,but not to boil,
then serve.
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.

This Soup may be made very rich by
first placing 2 thoroughly beaten Eggs in the tureen
and pouring the hot Liquid over them,
stirring very rapidly meanwhile.
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