3 potatoes
1 pt. milk
1 pt. water
2 slices onion
4 tablespoons butter
2 tablespoons flour
1¹⁄₂ teaspoons salt
¹⁄₄ teaspoon celery salt
¹⁄₈ teaspoon pepper
Cayenne
1 teaspoon chopped parsley
Scrub and pare the potatoes and cut them into small pieces. Cook them in
a cooker with the water and onion for one and one-half hours or more,
standing the pail or pan in a larger cooker-pail of boiling water. Rub
the soup through a sieve, bind it, and add the seasoning.
Serves five or six persons.