_Ingredients._—4 lbs. of mealy potatoes, boiled or steamed very dry,
pepper and salt to taste, 2 quarts of stock. _Mode._—When the potatoes
are boiled, mash them smoothly, that no lumps remain, and gradually put
them to the boiling stock; pass it through a sieve, season, and simmer
for 5 minutes. Skim well, and serve with fried bread. _Time._—½ hour.
_Average cost_, 10_d._ per quart. _Seasonable_ from September to March.
_Sufficient_ for 8 persons.