½ cup chopped onion
1 cup milk or cream
¼ teaspoon pepper
½ teaspoon paprika
Cook potatoes in salted boiling water until tender. Fry bacon until crisp; remove from fat; then saute onion until yellow. If possible, use green onions including tops. Mash potatoes, reserving liquid. Combine potatoes, liquid, onion, bacon, cream and seasoning; let simmer 10 minutes. Serve with SALTINE CRACKERS spread with onion butter, sprinkled with paprika and broiled 5 minutes at 350° F. A salad made of two parts shredded red cabbage and one part shredded carrot, a bit of green pepper and mayonnaise is a perfect accompaniment for POTATO POTAGE. Top it all off with Ginger Spice Cake piled high with Apple Frostie ([page 34]) and you’ll have a delicious Sunday night supper!
THERE’S A DIFFERENCE IN SOUPS, when they are made with loving care and caressed by the touch of genius. Really good soups demand time for preparation and skill in seasoning. The writer, Thomas Fuller, once said, “Love has its charms, but only soup so well nourishes the young, stokes the fires of manhood and comforts the old.” The recipes given in this chapter are guaranteed to please the entire family. Remember—always serve hot soups very hot and cold soups chilled thoroughly.
Soup and crackers go together like ham and eggs, cream and sugar, salt and pepper, love and marriage—you can’t have one without the other! Crackers to complement rich flavorful soups must be very crisp. We suggest tempting touches be added to crackers and that they be served crisp and crunchy straight from the oven!
VICHYSSOISE—COLD AND QUICK
(Yield: 6 servings)
3 medium potatoes