Cook the potatoes until soft, drain, and mash. Scald the milk and add it to the potatoes, then strain the mixture. Beat the eggs, add seasoning, combine with the potato mixture, and cook in the top part of the double boiler, stirring constantly, until the egg thickens. Serve immediately.
QUESTIONS
In Butterscotch Tapioca what ingredient could be substituted for tapioca? How much of this ingredient should be used (see Blanc Mange, above)?
What is the purpose of the eggs in Cream of Potato Soup?
Why should the soup be served immediately after cooking the eggs?
How does this soup differ in thickening materials from Potato Soup (see above)?
What would be the effect of adding 1 egg to plain Blanc Mange?
When and how should the egg be added? Give reasons for your method of adding the egg.
Write a recipe for Soft Custard in which corn-starch is substituted for one of the eggs. Write out the method of cooking such a custard.