10. POTATO SOUP.

Peel thinly 2 lbs. potatoes. (A floury kind should be used for this soup.)
Cut into small pieces, and put into a saucepan with enough water to cover
them. Add three large onions (sliced), unless tomatoes are preferred for
flavouring. Bring to the boil, then simmer until the potatoes are cooked
to a mash. Rub through a sieve or beat with a fork. Now add 3/4 pint water
or 1 pint milk, and a little nutmeg if liked. Boil up and serve.

If the milk is omitted, the juice and pulp of two or three tomatoes may be
added, and the onions may be left out also.


11. P.R. SOUP.

1 head celery, 4 large tomatoes, 4 qts. water, 4 large English onions, 3
tablespoons coarsely chopped parsley.

This soup figures often in the diet sheet of the Physical Regenerationists
for gouty and rheumatic patients, but in addition to being a valuable
medicine on account of its salts, it is the most delicious clear soup that
I know of. To make: chop the ingredients to dice, cover closely, and
simmer until the quantity of liquid is reduced to one half.


12. P.R. BEEF TEA SUBSTITUTE.

1/4 pint pearl barley, 1/4 pint red lentils, 2 qts. cold bran water,
flavouring.