Potato Soup.
1 dozen mealy potatoes.
1 can of tomatoes.
2 onions.
3 stalks of celery.
4 tablespoonfuls of butter, cut into bits and rolled in flour.
1 bunch of sweet herbs.
1 lump of white sugar.
Salt and pepper to taste.
3 quarts of water.
Fried bread.
Parboil the potatoes; then slice and put them into the soup-pot with the tomatoes, the onions, minced, and the celery and herbs chopped small. Pour on three quarts of water, and stew for one hour, or until the vegetables can be rubbed easily through the colander. Strain, return to the pot, drop in the sugar, pepper and salt judiciously, boil up and skim. Stir in the butter, and simmer, covered, for ten minutes. Have dice of fried bread in the tureen, upon which pour the soup.