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Milk Soup

Peel two large potatoes and the white part only of one leek. If a leek cannot be had, a small onion may be used instead. Boil until soft in a quart of water, add a slice of butter and a little pepper and salt. Rub all through a colander with the back of a wooden spoon. Mix a pint of milk with the water in which the vegetables were boiled, add the pulp, and boil the soup again, stirring it to keep it from burning. Sprinkle in a table-spoonful of crushed tapioca, boil fifteen minutes longer, and serve at once. Vermicelli or any Italian paste may, if liked, be used instead of tapioca. The French stir in pounded cocoa-nut or almonds just before serving. All white soups should be warmed in a vessel placed in another of boiling water. Time, an hour to prepare. Sufficient, two quarts of milk for eight persons.