Ingredients. - Four potatoes. Two leeks or onions. Two ounces of butter. One-quarter of an ounce of salt. Pepper. One pint of milk. Three tablespoonfuls of tapioca.

Time required, about two hours and a half.

To make Milk Soup:

1. Put two quarts of water into a large saucepan, and put it on the fire to boil.

2. Take four large potatoes, wash and scrub them clean in cold water, peel them, and cut them in quarters.

3. Take two leeks, cut off the green tops of the leaves, wash them well in cold water, and cut them up.

N. B. - Onions can be used instead of leeks, only they would give a stronger flavor.

4. When the water is quite boiling, put in the potatoes and leeks.

5. Put in two ounces of butter, a quarter of an ounce of salt, and pepper to taste.

6. Let it boil till done to a mash.

7. Then strain off the soup through the colander.

8. Rub the vegetables through the colander with a wooden spoon.

9. Return the pulp and the soup to the saucepan, add one pint of milk to it, and put it on the fire to boil.

10. When it boils, sprinkle in, by degrees, three table-spoonfuls of crushed tapioca, stirring it well the whole time.

11. Let it boil gently fifteen minutes.

12. For serving, pour the soup in a hot tureen.