5 freshly boiled potatoes.
1 slice of onion.
1 quart of hot milk.
1 small teaspoonful of salt.
1 teaspoonful chopped parsley.

This soup has no water in it, because that which has had potatoes
boiled in it is always spoiled for anything else and must always
be thrown away. This is why you must take a quart of milk instead
of a pint. There is no thickening in the soup, because the potatoes
will thicken it themselves. Put the parsley in at the very last,
after the soup is in the tureen.

The yolk of an egg beaten and put in before the second straining
is nice sometimes in this soup, but not necessary.


Cream of Almonds

This was what Margaret called a Dinner-party Soup, because it
seemed almost too good for every day, but, as her mother explained,
almonds cost no more than canned tomatoes or peas, and the family
can have the soup as well as guests, provided one has plenty of cream.

1 cup of chopped almonds.
1 quart of thin cream.
Small half-teaspoonful of salt.

Get ten cents' worth of Jordan almonds, and put them in boiling