3 potatoes 1 tablespoonful flour 1 pint milk or 1 pint milk and potato stock 1 1/2 teaspoonfuls salt 1/8 teaspoonful pepper 2 slices of onion Celery salt 3/4 tablespoonful butter or substitute 2 teaspoonfuls chopped parsley
Cook and mash the potatoes, heat the milk and onion in a double boiler, then add them to the mashed potatoes. Press the potato mixture through a strainer and use it as the liquid for a White Sauce, using all other ingredients except the parsley in the sauce. If necessary, add more liquid, or evaporate to the desired consistency. Add the chopped parsley just before serving.
"Left over" mashed potatoes may be utilized in making this soup.
CROUTONS
Cut stale bread into half-inch cubes. Bake slowly in the oven until a golden brown. Stir often. Serve with soups.
Save the crusts and prepare Dried Bread Crumbs with them.
QUESTIONS
What is the proportion of flour and liquid in one cup of White Sauce for
Vegetables?
How does the proportion of flour and liquid for one cup of Cream Soup differ from the above proportion?
Why are the potatoes pressed through a strainer after rather than before adding the hot milk?