Potato Porridge.
12 potatoes, peeled and sliced; 1 large onion, also pared and sliced; 2 quarts of boiling water; 1 cup of hot milk; 3 beaten eggs; 3 tablespoonfuls of butter rolled in flour; salt, pepper, and 1 teaspoonful celery essence; chopped parsley.
Fry potatoes and onions light brown in a little butter. Put into a soup-pot with the boiling water, and cook gently until soft. Rub through a colander to a smooth purée. Add the water in which they were boiled, and return to the fire. When the purée begins to bubble, stir in the buttered flour, pepper, salt, and chopped parsley, and simmer five minutes. Heat the milk in another vessel; pour upon the beaten eggs; cook one minute, and pour into the tureen. Add the purée; stir in the celery-essence, and it is ready.