Manuscript Cookbook 230

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Dec.12, 1916

Dear Winifred.

2

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 pan. Salt, add 2 cups of stock let it boil, Three minits [minutes] 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 prisce [pierce] it - Remove from kettle, & skin it, - it takes from 3 to 4 hours to cook, according to size