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1800s Cooking Tips and Recipes

Cream of Potato Soup - Pare three good-sized potatoes; cover them in boiling water; boil five minutes, drain and trhow away the water. Cover them with one pint of boiling water, add a slice of onion, a bit of celery cut into small pieces, or a quarter of a teaspooonful of celery seed, and a bay leaf. Cover, and cook slowly until potatoes are tender. press the whole through a colander. Add one quart of milk; pour into a double boiler. Rub together two tablespoonfuls of butter and two of flour. Add to the mixture, cook carefully until smooth; add a teaspoonful of salt, a dash of pepper, and press through a very fine sieve. Reheat and serve at once. Sweet potato, pumpkin and Hubbard squash may be used, following the same rule.

The Ladies' Home Journal, June 1898


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