POTATO SOUP.
I.
145. INGREDIENTS.—4 lbs. of mealy potatoes, boiled or steamed very dry, pepper and salt to taste, 2 quarts of stock No. 105.
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.—1/2 hour. Average cost, 10d. per quart.
Seasonable from September to March.
Sufficient for 8 persons.