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POTATO SOUP (another way) (Wash and peel a dozen large)

Wash and peel a dozen large potatoes, and put them into a stewpan with two quarts of the liquor in which meat has been boiled, one onion, and one carrot. Let all boil gently together for an hour, or until the potatoes are quite soft, then rub the whole through a fine sieve, and put the soup back into the stewpan. Mix three table-spoonfuls of flour to a smooth paste with half a pint of cold water. Mix a little of the boiling liquid with this, and afterwards turn the whole into the soup, and stir until the flour unites with the potatoes. Add pepper and salt if required, boil a few minutes longer, and serve very hot. Half a pint of milk or cream can be added or not. Send fried crusts to table on a separate dish. Time to boil the soup with the flour, about a quarter of an hour. Probable cost, 3d. per quart. Sufficient for eight or ten persons.