1 lb. potatoes (weighed after they are peeled), ½ oz. butter, 1 onion, 1 pint hot water, ½ pint milk; salt and pepper to taste.
Cut up the potatoes, put them in a stew-pan with the butter and the onion cut in slices. Stir over the fire for 5 minutes. Add the water, and simmer for 1 hour. Pass all through a sieve, and return to the stew-pan. Add the milk, salt, and pepper, and serve when hot.
CHEAP SOUPS.
Barley Soup. Time—4 hours.
2 quarts water or pot-liquor, ¼ lb. pearl barley, 2 onions, 2 carrots, a little chopped parsley; salt and pepper to taste.
Prepare the vegetables, put them with the other ingredients into a saucepan, and simmer gently for 3 or 4 hours.
Brown Onion Soup. Time—1½ hour.
3 onions, 1 oz. dripping, 1 teaspoonful flour, 1½ pint water or pot-liquor; pepper, salt and soy to taste.
Skin the onions, cut them into small dice, heat the dripping, and throw in the onions, shaking them about over the fire till they are golden brown (they must be coloured very slowly or some pieces will get too dark). When they are brown stir in the flour carefully, and add the water or pot-liquor. Simmer for an hour, then rub through a sieve, return to the saucepan, add a little soy, pepper and salt to taste, and boil for 3 minutes before serving.