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Potato Soup

Wash a dozen or more large potatoes (regents are to be preferred), in lukewarm water, and scrub them until quite clean with a soft brush. Drain them, and put them into a saucepan, barely cover them with cold water, and let them simmer gently until they are done enough. Pour off the water, and let them dry. Dissolve an ounce and a half of butter in a saucepan, and put in with it two moderate-sized onions finely minced, and a tea-spoonful of chopped parsley, and let the onions steam gently until tender. Peel the potatoes, and rub them through a colander until quite smooth. Put them into the pan with the onions, etc., and stir all well together. Add a bay-leaf to the mixture, then pour in as much boiling water as will make a thick batter, and afterwards add as much boiling milk as will make the soup of the consistency of thick cream. Let it boil, put in pepper and salt to taste, and also a little grated nutmeg, and serve with toasted sippets in the dish. The soup will be better if white stock be used instead of water. Time, one hour. Probable cost, 4d. per quart. Sufficient for four or five persons.