The Blue Grass Cook Book

page 41

      MARCELLUS'S POTATO SOUP
      (No. 1)

  3 large-sized potatoes,

  Butter,

  1 cup of cream,

  Salt and pepper to taste.

Cut the potatoes up in fine pieces and boil 2 hours in 2 quarts of water. Add
seasoning and piece of butter size of an egg and 1 cup of cream. Serve hot.

      POTATO SOUP (No. 2)

  1 quart of potatoes,

  2 ounces of butter,

  2 pints milk,

  4 eggs.

Boil the potatoes soft, and smooth with a little boiling water until a thin
batter. Stir the butter, pepper, and salt to taste into the milk. Beat the eggs
and add to potatoes. When milk boils, pour over the potatoes and do not return
to the fire.

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