Frankfurter and potato soup
2 cups diced potatoes
1 small onion, sliced
1½ cups boiling water
4 frankfurters
1¾ teaspoons salt
Pepper
2 cups milk
2 tablespoons finely chopped parsley
Cook potatoes and onion in boiling water until soft. Put through a ricer or mash slightly.
Cut frankfurters into ¼-inch slices.
Add frankfurters, seasonings, and milk to potato mixture.
Heat thoroughly, add parsley, and serve.
Menu Suggestion
Serve with a salad of chopped lettuce, tomato, and celery. Have dried-fruit upside-down cake for dessert. Cooked apricots and prunes make a colorful cake.
For Variety
Salami or other luncheon meat, cut in pieces, may be used instead of frankfurters. Allow one slice per person. Or sprinkle the soup with chopped cooked ham before serving.
Fresh sausage also may be used. Dice or crumble the meat and fry until crisp before adding it to the soup.