Evening Republican, Volume 19, Number 25, Rensselaer, Jasper County, 29 January 1915 — Swiss Potato Soup. [ARTICLE]

Swiss Potato Soup.

Wash, pare and cut in halves four small potatoes. Wash, pare and cut in slices one large white turnip. Parboil together ten minutes, drain, add half an onion cut in slices, and three cupfuls of boiling water Cook until vegetables are soft; drain, reserving the water to add to the vegetables after rubbing them through a sieve. Add one quart of scalded milk, reheat, and bind with shortening and flour cooked together, using four tablespoonfuls shortening and half a cupful of flour. Season with salt and pepper.