Cream of Lima Beans

Cream of Lima Beans

Ingredients:
5 freshly boiled potatoes.
1 slice of onion.
1 quart of hot milk.
1 small teaspoonful of salt.
1 teaspoonful chopped parsley.

Directions:
This soup has no water in it, because that which has had potatoes boiled in it is always spoiled for anything
else and must always be thrown away. This is why you must take a quart of milk instead of a pint. There is no
thickening in the soup, because the potatoes will thicken it themselves. Put the parsley in at the very last, after
the soup is in the tureen.
The yolk of an egg beaten and put in before the second straining is nice sometimes in this soup, but not
necessary.
Cream of Almonds
This was what Margaret called a Dinner−party Soup, because it seemed almost too good for every day, but, as
her mother explained, almonds cost no more than canned tomatoes or peas, and the family can have the soup
as well as guests, provided one has plenty of cream.