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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SOUPS

POTATO SOUP #4

Take 1 quart of sliced potatoes, 1 gallon of water, 1 pint of milk or cream -- sour cream is preferable -- 1/2 teacupful of butter. Brown flour in the butter. when the potatoes have been well cooked in the water, add the cream and the browned flour; season to taste and drip on thin sliced bread.

Sister Mary Sanger, Bridgewater, Va.