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

SOUPS

POTATO SOUP #1

Take 2 medium-sized potatoes, enough water to cover; boil until tender; do not drain. While cooking, brown 1 large tablespoonful of flour mixed with a bit of milk. When the potatoes are done, add 1 pint of milk, salt, pepper, and a large tablespoonful of butter; add the moistened brown flour and let come to a boil. Serve with bread squares toasted in butter.

Sister Charles Schubert, Alvada, Ohio