Cream of Potato Recipe ingredients

• 3 medium-sized potatoes
• 1½ pints milk
• 1 egg
• 1 tablespoon butter
• Salt and pepper
• finely minced parsley

To prepare this Cream of Potato Recipe, first pare the potatoes and , if the time is very limited, cut them in quarters to boil more quickly. As soon as done, pour off the water and mash, and put through a sieve or potato ricer. Have the milk hot, add the potato, bring to a boil, and add the seasoning; beat the egg until very foamy, and add at the last moment, stirring quickly to prevent any lumpiness. Garnish with the parsley, about a teaspoonful. Serve with hot saltines or any thin wafer. All crackers or toast should be crisp when served with soups; the crispness means only a few minutes in a hot oven, and is one of the little points that should not be overlooked. A little celery salt may be added, or a few drops of onion juice, or both.