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Potato and Leek Soup.

Ingredients.

Ground Tapioca. Milk. Potatoes. Leeks. Butter.

Method.

1. Peel four large potatoes, trim two good-sized leeks. 2. Cut up the potatoes and leeks. 3. Put into a clean saucepan three pints of water and boil the vegetables till they are soft enough to pulp. 4. Rub the vegetables through a fine wire sieve. 5. Return the purée and water into the saucepan. 6. Add half a pint of skim milk and two ounces of sweet butter. 7. When just on the boil shake in two ounces of crushed tapioca. 8. Stir and boil for ten minutes. 9. Season with pepper and salt.

PRECAUTI0NS.-Well wash the vegetables. Be careful to shake in the tapioca, gradually stirring all the time to prevent lumping.

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