Potato Soup
Boil 4 good sized potatoes in salted water until tender but unbroken. In the meantime scald together I quart of milk, 2 slices of onion, 6 peppercorns and either a stalk of celery or a sprig of parsley. Cook for ten minutes, draw back and drop in I scant tablespoonful of butter rubbed to a paste with I large tablespoonful of flour. Stir gently until this is dissolved and the liquid thickened. Press the potatoes through a ricer directly into the milk, add salt to taste, stir and cook for ten minutes. Rub through a sieve.
If too thick thin with a little hot milk. Reheat and it is ready to serve.