Potato Soup
1 qt. milk 3 potatoes 2 slices onion 2 tablespoons butter 1 tablespoon Gold Medal flour 1/4 teaspoon celery salt or celery stalk 1 teaspoon salt Few grains pepper Few grains cayenne 1 teaspoon minced parsley Cook potatoes in boiling salted water until soft, drain, rub through puree strainer. Scald milk with onion and celery stalk; remove onion and celery and add milk slowly to potatoes, stirring constantly. Melt butter, add dry ingredients, stir until well mixed, then add to hot soup. Add also the minced parsley and cook one minute before serving.