Cream of Potato Soup Recipe
1 pint hot riced potato
1 teaspoon grated onion
1/2 teaspoon celery salt
1/2 teaspoon salt
1/8 teaspoon pepper
1 pint boiling water
1 pint milk
2 tablespoons Mazola
2 tablespoons Argo or Kingsford's Cornstarch
Scald the milk, add the water, potato, onion and seasonings and cook for five minutes. Thicken with the Mazola and cornstarch creamed together. Serve with croutons.
Potato and Celery Soup
Follow the directions for Potato Soup, adding to the water a cup of celery tips and coarse stalks measured after putting through the food chopper. Boil ten minutes, combine and sift.
Corn Soup
Follow the for Potato Soup, substituting one pint of canned corn for the potato. Sift before serving.
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