_*Potato Soup
Breaded Lamb Chops, Tomato Sauce
Mashed Potatoes
Creamed Turnips
Cheese Salad
Canary Pudding
Coffee_
_*Potato Soup_--1 quart white second stock or water, 1/2 pint milk,
1 pound potatoes, 1 onion, 1 stalk celery, 2 tablespoons Crisco, 1
tablespoon fine sago or crushed tapioca, salt and pepper to taste.
Slice potatoes, onion, and celery. Make Crisco hot in stewpan, add
vegetables, fry and cook until Crisco is absorbed, stirring frequently
to prevent them browning. Add stock, and simmer until vegetables are
tender (about 1 hour). Rub through fine sieve; return to saucepan, add
milk, and bring to boil. Sprinkle in sago, cook until transparent, add
seasoning to taste, and serve.