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Potato Soup

1½ teaspoons salt 14 teaspoon celery salt 1½ teaspoon pepper Few grains cayenne 1 teaspoon chopped parsley Cook potatoes in boiling salted water; when soft, rub through a strainer. There should be two cups. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir until well mixed, then stir into hot soup; boil one minute, strain, add remaining butter, and sprinkle with parsley.