POTATO SOUP. MRS. U. F. SEFFNER.
After stewing veal, use the stock. Slice four or five potatoes very
thin; lay them in cold water until thirty minutes before serving; add
them to the stock, with sufficient salt and pepper. Beat one
tablespoon of butter and one tablespoon of flour to cream; add to this
one pint milk; stir in the soup just before serving. This can be made
without meat by adding more butter and milk.