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50 a DAUGHTERS OF THE ALLIES

POTATO SOUP

, 3 potatoes, 1 quart of milk, 2 slices onion, 3 tablespoons butter
substitute, 2 tablespoons flour, 14% tablespoons salt, 14 teaspoon
celery salt, 1-8 teaspoon pepper, few grains cayenne and 1 teaspoon
chopped parsley. Cook potatoes in boiled salted water. When soft
run through a strainer. Scald milk with onion, remove onion and
add milk slowly to potatoes. Melt the fat, add dry ingredients, stir
until well mixed then stir into boiling soup. Cook 1 minute, strain
and sprinkle with parsley.

VEGETABLE CREAM SOUP

Boil % cup rice until tender with 1 large onion (minced) in 2
quarts of salted water. Add ™% cup each of tomatoes and carrots
and celery. When fully cooked add a large spoonful of butter and
a large cup of cream.

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