Three potatoes, 2 cups milk, 1/2 cup cream or milk, yolks of 2 eggs, 1 teaspoon salt, a dash of pepper and celery salt. Cook potatoes until very soft; drain and mash; add beaten yolks, milk and seasoning. Cook in double boiler till it thickens, stirring all the time. Serve immediately. The eggs may be omitted by using 2 1/2 tablespoons flour and 2 1/2 tablespoons butter instead.

Puree Of Potatoes

Boil and mash in 2 quarts of water, 4 large potatoes, 1 small onion, 2 stalks celery and sprig of parsley. When done pass through a sieve. Return to fire, season with salt, pepper and 2 tablespoons butter rubbed into 1 dessert spoon of flour. Boil all together once and turn into tureen over 1 cup of whipped cream.

Cream Of Potato Soup

Boil 1/2 dozen medium-sized potatoes; mash thoroughly; mix with a quart of stock and season with salt and pepper. Boil for 5 minutes; remove scum and then add tumblerful of rich milk and serve as soon as soup has again come to a boil. Must be perfectly smooth.

Potato Soup

Pare and cut potatoes into cubes; boil until tender ; add a quart of milk and some salt. Mix 1 egg with as much flour as it will absorb; beat until it becomes like crumbs, then add to the soup. Just before serving put in some butter or cream.