MILK SOUP.
Four potatoes, two onions, two ounces of butter, one-quarter ounce of salt; pepper to taste; one pint milk, three tablespoons tapioca. Boil slowly all the vegetables with two quarts of water several hours, then strain through the colander, and add the milk and tapioca. Boil slowly and stir constantly fifteen minutes, and it is ready to serve.
Ida Satterlee.