Westover Soup
4 potatoes 1 quart milk 1 onion 3 tablespoons butter 2 tablespoons flour 1 1/2 teaspoons salt 1/4 teaspoon celery salt 1/8 teaspoon pepper Few grains paprika 3 tablespoons tomato catsup 1 teaspoon chopped parsley Cook the potatoes in boiling, salted water half an hour, and rub through a strainer. Scald the milk with the onion, remove the onion, and add milk slowly to potatoes. Melt the butter, add dry ingredients, stir until well mixed, then stir into boiling soup; cook twenty minutes, strain, add tomato catsup, and sprinkle with parsley.