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Potato Soup

1 egg 1 pint hot milk Salt and pepper Pare and cut the potatoes in quarters; cover with boiling water and boil five or six minutes. Place in the cooker for one and a half hours. While mashing, add the butter and pour in gradually the boiling milk. Season with salt and pepper. Stir and strain and heat again. Beat the egg and put into tureer; pour over it the soup.