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Cream of Potato Soup

Pare three potatoes of medium size, cut in quarters, drop them into enough salted boiling water to cover, and cook quickly. While they are boiling, place one pint of milk in a double boiler with one whole onion, and have the milk well heated by the time the potatoes are done. Drain the latter when cooked, mash them fine, and slowly add the hot milk, from which the onion has been removed. Season with one saltspoon each of celery salt, salt and white pepper or paprika, and add one tablespoon of butter and one tablespoon of flour dissolved in a little milk. Cook the soup for five minutes, pour it through a soupstrainer, return to the fire to heat, but not to boil, and serve. This soup may be made very rich by first placing two thoroughly beaten eggs in the tureen and pouring the hot liquid over them, stirring very rapidly meanwhile.