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L. Gagnore cookbook, 1930-1940
Page 69
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Potato Soup 8 potatoes 1 1/2 tsp salt 1 qt. milk 1/4 tsp celery salt 2 slices onion 1/8 tsp pepper 3 tbsp. butter Ten grains cayenne 2 tbsp. flour 1 tbsp. chopped parsley Cook potatoes in boiling salted water; when soft, rub through a strainer. Scald milk with onion, remove onion and add milk slowly to potatoes. Melt the butter, add dry ingredients, stir until well mixed, then stir into the boiling soup. Cook one minute longer, strain and sprinkle with parsley. Croutons Cut stale bread in 1/3 in. slices and remove crusts. Spread thinly with butter. Cut slices in 1/3 in. cubes, put in a pan and bake until brown.
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Potato Soup 8 potatoes 1 1/2 tsp salt 1 qt. milk 1/4 tsp celery salt 2 slices onion 1/8 tsp pepper 3 tbsp. butter Ten grains cayenne 2 tbsp. flour 1 tbsp. chopped parsley Cook potatoes in boiling salted water; when soft, rub through a strainer. Scald milk with onion, remove onion and add milk slowly to potatoes. Melt the butter, add dry ingredients, stir until well mixed, then stir into the boiling soup. Cook one minute longer, strain and sprinkle with parsley. Croutons Cut stale bread in 1/3 in. slices and remove crusts. Spread thinly with butter. Cut slices in 1/3 in. cubes, put in a pan and bake until brown.
Szathmary Culinary Manuscripts and Cookbooks
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