Evening Republican, Volume 19, Number 50, Rensselaer, Jasper County, 1 March 1915 — Brown Potato Soup. [ARTICLE]

Brown Potato Soup.

Peel and dice about five mediumsized potatoes and cut up a little celery; cook in salted water until tender. Put into a hot iron skillet a teaspoonful each of butter and nice lard, and when melted rub into it two tablespoonfuls of flour; keep rubbing and stirring this about in the hot pan until well browned and quite granular. Now be surf the soup is bubbling rapidly when the browned flour is to be sifted in slowly while stirring rapidly; allow to boll for a few minutes and serve.