POTATO SOUP.
Ingredients.—4 lbs. of mealy potatoes, boiled or steamed very dry, pepper and salt to taste, 2 quarts of stock. Mode.—When the potatoes are boiled, mash them smoothly, that no lumps remain, and gradually put them to the boiling stock; pass it through a sieve, season, and simmer for 5 minutes. Skim well, and serve with fried bread. Time.—½ hour. Average cost, 10d. per quart. Seasonable from September to March. Sufficient for 8 persons.