Appledore Soup
3 potatoes 1 1/2 teaspoons salt 1 quart milk
1/4 teaspoon celery salt 2 slices onion
2/8 teaspoon pepper 3 tablespoons butter Few grains cayenne 2 tablespoons flour 3 tablespoons
ketchup 1 teaspoon chopped parsley
Cook potatoes in boiling salted water; when soft, rub through a strainer. There should be two cups.
Scald milk with onion; remove onion, and add milk slowly to potatoes. Melt half the butter, and add
dry ingredients, stirring until well mixed. Stir into hot soup; boil one minute; strain. Add
remaining butter and ketchup. Sprinkle with parsley.
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