Potato Puree
From MRS. JAMES R. DEANE, of California, Lady Manager.
Two pounds potatoes; two ounces butter; two tablespoonfuls chopped onions; two tablespoonfuls chopped celery; one quart milk; one quart boiling water; one-half cupful sago; one-half teaspoonful pepper; one teaspoonful salt. Wash, peel and slice potatoes, onions and celery. Melt the butter and add it to the vegetables, stirring it for five minutes to keep it from browning or burning. Then add the boiling water. When the vegetables are soft, rub them through a sieve; add the milk, and when the soup is boiling, add the sago, a little at a time, and cook until the sago looks clear. Stir the soup well and add seasoning the last.