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Show Mary's Kitchen 1 1 i ixo v n Just at the end of winter, potatoes ' are at their worn: New potatoes are always high when they finl o.m' ll f and the old ones are aoccy when cooked cook-ed and wilted and shriveled and hard ' to pare. r But this vegetable is high In food I value and must be included In the 1 spring diet, t'se It In soup for lunch- eon and see how cpod It Uj I . n I . -si il I' Two rups thinly slit e.l potatoes. 1 ' onion, 1-8 cup diced celary, 4 cupa milk. 2 tablespoons butter. 1 egg. Wash and pare potatoea. Slice Into old water and let s end 15 minu'.e i Drain. Slice onion. Put onion, pota- toes and celery in a smooth sauce pan . and pour over cold water to cover. Let Cook until the potatoes are soft. L It will take about half an hour. There should be just enough water to pn vent burning during cooking, but the . water should be all boiled away when rithe potatoes are done. I Mash the potatoes slightly with a . I Wire potato masher. Add milk and .'bring to boiling point. Do not let boll. . break the egg lntoa rup and mix Jrllghtly with a fork I o not beat. Stir egg Into bot soup Add butler, season ii Ii -a ' and pepper and rv .. on This Is a delicious and substantial potato soup. . If a decided onion (!-,or (!-,or Is liked, use two onions Instead of . one. Pi i ITO BOl P n ll III I -i I Three cups milk. 1 onion. 1 1-2 cups 1 mashed potato, 2 tablespoons butter. 1 I tablespoon flour. 1 teaspoon salt. 1-1 ! teaspoon paprika, 1-3 cup grated 'cheese. Slh'o onion and put In milk Seild .'and remove onion. Stir potato into .'milk. Melt butter and stir In flour i Add milk slowly, stirring constantly. Add salt, pepper and cook gently for five minutes. Add cheese and keep ,lhot over hot water until cheese Is i melted Serve at once. If you use an aluminum pan to cook the soup in. be sure that Inside is not the least bit discolored. A smooth k r inue-lron sauc e pan Is preferable to 'aluminum. A stained sauce pan. will mak' the soup dark colored and unappetizing. un-appetizing. (Hi M OF r rX V' "1 P I Two lari;e potatoes. 1 quart milk. 1 onion, 3 tablespoons butter, 2 tabls-! tabls-! spoons flour, 1 tea-spoon salt. 1-4 tea-. tea-. spoon paprika, 1-4 cup tomato catsup. Wash and pare potatoes. Cut In quarters ond boll until tender Drain and put through a rlcer or rub through a sieve. Srald milk with onion. Ke-I Ke-I move onion and add mashed potatoes. I Melt butter and stir In flour. Add milk slowly, stirring constantly. Season Sea-son with suit and paprika, and stir in ..tsup Serve at once. '.;:. awvb e m |