Cream of Potato Soup

For each qt soup required, allow 3 medium sized potatoes, peeled and cut in slices, and cooked in sufficient water to cover. When tender, rub through a colander, then return to the fire and add 3 cups hot milk, a lump of butter, and salt to taste. When the soup has come to a boil, add 1 tablesp flour rubbed smooth in a little cold water, and boil a few minutes longer, and serve. A slice of onion or a stalk of celery may be simmered in the soup for a few minutes to flavor it, if liked, and then removed.- [Miss E. I. B., Cal.

Potato and Celery Soup

Boil 3 potatoes until soft, mash, then add 1 pt hot milk and 1 stalk celery trimmed and cut fine, 1 teasp chopped onions, half tablesp flour blended with 1 tablesp butter and salt to taste. Let boil until the onion and celery are done.-[Mrs. C. E. G., Ariz.

Potato and Onion Soup

To 3 medium sized potatoes, peeled and sliced, add 3 small onions, sliced, 1/2 cup rice and 3 pts water. When done strain through a colander, add a lump of butter, and salt and pepper to taste, and serve with crisp crackers.- [B. O., Kan.