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Story Soup Kids - Mixing up their next great adventure


Pasta Letters
Story Soup
Sweet Creations
Stir until Done
Peas -n- Carrots

Cream of Potato

Cream of Potato

This is one of the best and most delicate soups.

5 freshly boiled potatoes.
1 slice of onion.
1 quart of hot milk.
1 small teaspoonful of salt.
1 teaspoonful chopped parsley.

This soup has no water in it, because that which has had potatoes boiled in it is always spoiled for anything else and must always be thrown away. This is why you must take a quart of milk instead of a pint.

There is no thickening in the soup, because the potatoes will thicken it themselves. Put the parsley in at the very last, after the soup is in the tureen.

The yolk of an egg beaten and put in before the second straining is nice sometimes in this soup, but not necessary.













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A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches


General Rule
Cream of Corn
Cream of Green Peas
Cream of Lima Beans
Cream of Potato
Cream of Almonds
Cream of Spinach
Cream of Tomato Soup
Cream of Clams
Oyster Soup
Plain Meat Soup
Clear Vegetable Soup
Split Pea Soup
Tomato Soup
Soup Made with Cooked Meats
Chicken or Turkey Soup