Manuscript Cookbook 230

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Dec.12, 1916

Dear Winifred.

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2

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3 Potatoe Soup Pare three large potatoes & boil them in fresh water till they begin to fall to pieces - Rub the potatoes [thro?] a sieve using the water boiled in (less than a cupful) put this in Stew [?] salt, add 2 cups of [stock?] let it boil, Three minits before serving add 2 cups of hot cream

[Stock?] The [?] in which a beefs tongue had been boiled makes the best stock

Boiled Tongue If not dry, soak little, if quite dry soak longer Put into cold water & boil gently, until a broom corn will easily [peirce?] it - Remove from kettle, & skin it, - it takes from 3 to 4 hours to cook, [acording] to [?]

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