Wash 6 to 9 potatoes and put them in boiling water and boil them from twenty minutes to half an hour, the time depending on their size. Use 1 large onion quartered, with cloves stuck in it, and 2 pieces of celery (or 1/4 teaspoon of celery salt or celery seed), some mace, 1 bay leaf, and 6 peppercorns, and put in a double boiler with 1 quart of milk, from which reserve 1 small half cup. Mix 1 tablespoon of flour with the reserved milk, and stir slowly into the milk when it boils, and let cook ten minutes longer. When the potatoes are done pour off the water, peel them and mash until light, then add to the boiling milk, stir well, season with salt and pepper, and rub all through a sieve. Return to double boiler, add 1 tablespoon of butter, 1 teaspoon of minced parsley, boil up once, and serve. GERMAN POTATO SOUP The German potato soup is made by rubbing 6 or 8 well-boiled potatoes through a sieve together with enough of the water in which they were cooked to make sufficient soup, and adding 1 tablespoon of chopped chives (or shallot or onion), 1 teaspoon of chopped parsley, 1/2 cup of sour cream containing a little lemon juice, or, instead of sour cream, 1 tablespoon of reduced vinegar can be used, with 1/2 cup of fresh cream. Let simmer for fifteen minutes and serve very hot with croutons. POTATO SOUP FLORA Put 1 tablespoon of butter in a saucepan, and when melted add 1 large onion chopped fine, stir until browned, then add 3 cups of thinly sliced potatoes and 6 cups of cold water; when the potatoes are cooked to a mush press them through a sieve, add a small piece of butter, pepper, and salt, and 1 teaspoon finely chopped parsley. CREAM OF RICE SOUP Put 1/2 cup of rice into 1 1/2 pints of boiling water, and add 2 onions into which 4 cloves are pressed, a piece of celery (or 1/4 teaspoon celery seed), one bay leaf, 1 sprig of parsley, 4 peppercorns, and a bit of mace. Let simmer gently for one hour, then turn the soup into a large bowl, pouring it through a fine sieve, and pressing as much through the sieve as possible. Return the contents of the bowl to the saucepan and add 1 pint of milk, 1 teaspoon of salt, 1 tablespoon of butter, and 1 scant tablespoon of flour dissolved in a little milk. Add 1 tablespoon of chopped Spanish pimentos, 1 teaspoon finely chopped chives, let simmer five minutes, add 1 tablespoon of whipped cream, and serve. RICE AND TOMATO SOUP Boil 1 cup of rice in 2 quarts of water. Heat the contents of 1 can of tomatoes with 1 bay leaf, 2 slices of onion, and, after fifteen minutes' cooking, press through a sieve and put in double boiler, and to this add 1 pint of water in which rice has been boiled. When hot put in 1 teaspoon of butter, some pepper, salt, and a dash of celery salt, and 2 tablespoons of the cooked rice, and serve. The boiled rice can be utilised for the same meal, or used later. RICE-OKRA SOUP