Potato Soup.
4 potatoes of medium size.
1-1/2 pints of milk.
2 tablespoonfuls of minced celery.
4 tablespoonfuls of minced onion.
1 tablespoonful of flour.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
1 tablespoonful of butter.
1/2 teaspoonful of minced parsley.
Pare the potatoes, and, placing on the fire in enough boiling water to cover them, cook for thirty minutes. Reserve one gill of the milk, and put the remainder in the double-boiler with the onions and celery, and place on the fire. Mix the cold milk with the flour, and stir into the boiling milk. When the potatoes have been cooking for thirty minutes, pour off all the water and mash them fine and light. Gradually beat into them the milk. Now add the salt, pepper, and butter, and rub the soup through a sieve. Return to the fire, and add the minced parsley. Cook for five minutes, and serve immediately.