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Poor Man’s Soup.

TO MAKE TWO QUARTS.

Ingredients.

1/2 lb. of Potatoes. 6 oz. of Onions. Parsley.

Method.

1. Shred six ounces of onions, and put them into a clean saucepan, with one ounce of butter or dripping or skimmings of saucepans. 2. Cook to a pale-brown colour, constantly stirring. 3. Add one ounce of flour, and cook it for five minutes in the dripping. 4. Add four pints of boiling water and stir till it boils up. 5. Skim. 6. Add half a pound of mealy potatoes, shredded or cut into small slices. 7. Boil till they are tender. 8. Add pepper and salt and a dessert-spoonful of chopped parsley. 9. Boil up, and pour into the tureen over half-inch squares of bread. This soup can be made very nourishing by using oatmeal or peameal instead of flour. A milk liaison is a valuable addition to this soup, or pieces of butter in the soup tureen.

PRECAUTIONS.-See that the fat and onions do not burn or get too dark a colour. If too thick, add a little more water.

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