½ cup potato water
1 8-oz. carton sour cream
¾ cup half and half (cream)
⅓ cup chopped chives or green onion
½ teaspoon salt
dash Tabasco sauce
1 can beef consomme
Wash, peel and dice potatoes. Cook until tender. Pour off liquid and measure; reserve up to ½ cup. Mash potatoes, combine with potato water, sour cream and cream. Whip until smooth. Add chives, seasoning and consomme; blend well. Refrigerate at least 4 hours. Serve in soup bowls or cups, sprinkle with paprika and chopped chives. Serve with TOWN HOUSE CRACKERS spread with anchovy paste and broiled 5 minutes at 350° F. Complement with a salad of sliced avocado and cucumber on endive and Raspberry Parfait Pie ([page 30]).
PEAS PORRIDGE HOT
(Yield: 6 servings)
5 strips of bacon