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Puree of Potatoes, Inouye

Place in saucepan a half pound salt pork cut in small pieces, four sliced leeks, one sliced onion, two bay leaves and one ounce butter, place pan on fire and brown for ten minutes, stirring once in a while. Add six good-sized, well-washed, peeled potatoes, moisten with three pints broth and one pint water, season with a teaspoon salt and half teaspoon pepper, gently mix, cover pan and boil rather slowly for one hour. Press through sieve into a vessel, then through Chinese strainer into another saucepan and keep on corner of range.

Plunge two ounces Japanese pearl tapioca in a pint boiling water with a half teaspoon salt and boil for forty minutes, stirring at bottom once in a while. Place on sieve and wash in cold water, then drain well and add to soup with a pint hot milk, saltspoon cayenne and half ounce butter, mix well while heating for five minutes, pour soup into tureen and serve.