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Potato Soup (I quart of milk Piece of onion)

I quart of milk, Piece of onion the size of a sil- A sprig of parsley, ver quarter, A stalk of celery or a half teaspoonful of celery seed, I tablespoonful of butter, I bay-leaf, 2 even tablespoonfuls of flour, Salt and pepper to taste.

Put the potatoes on to boil in a quart of cold water. When half done, drain, throw the water away and cover the potatoes with a pint of fresh boiling water. Add the bay-leaf, onion, parsley, and celery and boil slowly until the potatoes are done. Put the milk on to heat in a double boiler. Rub the butter and flour together, add to the hot milk, and stir till it thickens. When the potatoes are tender press them through a purée sieve with the water in which they were boiled. Add the thickened milk gradually to this, return to the farina boiler and when very hot, serve immediately.

This soup cannot stand and is not good warmed up. 1/2 cup of rice, 2 tablespoonfuls of butter, Stalk of celery,