Potato Soup (1)

One pound of mashed potatoes rubbed through the tamis, added to one gallon of very thin cream sauce, season with salt, pepper and nutmeg, finish with a sprinkling of chopped chervil; serve with croutons.

Potato Soup (2)

One pound of mashed potatoes rubbed through the tamis, added to one gallon of thin creamy soup made from white stock, in which has been cooked onion, carrot, celery, salt pork and a ham knuckle; season with salt, pepper and nutmeg, finish with a sprinkling of chopped parsley; serve with croutons.

Potato Soup (3)

One pound of mashed potatoes rubbed through the tamis (they should have been boiled in water that hams have been boiled in); use this water in conjunction with veal stock, to make a thin creamy soup, then add the puree of potatoes, finish with a liaison of egg yolks and cream, remove from the fire, and pour the soup over a braised Julienne of vegetables.

Potato Soup (4)

Three pounds of peeled potatoes sliced with a Saratoga cutter, one large onion peeled and sliced and one head of celery sliced, the whole put into a sautoir with a cupful of melted butter, a seasoning of salt, pepper and nutmeg, put on the lid, and let simmer with an occasional stir till quite done, then rub the whole through the tamis; add this puree to a gallon of chicken consomme, boil up, skim, then add a pint of good cream; serve with croutons.

Potato Soup (5)

Prepare the puree as given in the preceding (4), add to it the consomme, then finish it with asparagus points, and green stringless beans cut in diamond shapes.