Potato Cream
1 pint milk
1 gill cream
2 potatoes
1 onion
1 tea-cup cooked French beans
1 dessert-spoonful chopped cooked carrot
1 tea-spoon Liebig’s extract
1 small table-spoon white roux
Boil the potatoes and onion. Put them through a sieve. Add them to the milk, which should be boiling. Add the white roux (see p. 12), the Liebig (diluted with a little water) and seasoning. Stir for a minute or two. Cut the French beans into small pieces. Add them and the very finely chopped carrot to the soup. Stir in the scalded cream.