Addie’s Potato Soup
Winter is upon us. Time for comfort food. This potato soup recipe is from Addie’s cookbook.
4 potatoes, medium size. 2 tbsps. minced celery. 2 tbsps. of flour. 1/4 tsp. of pepper. 1/2 tsp. minced parsley. 1-1/2 pints of milk. 4 tbsps. minced onions. 1 tsp. of salt. 1 tbsp. of butter.
Pare the potatoes, place on the fire in enough boiling water to cover, and cook for 30 minutes.
Reserve 1/2 cup milk, put the remainder in the double boiler with the onion and celery and place on the fire.
Mix the cold milk with the flour and stir into the boiling milk.
When the potatoes are cooked pour off the water, mash them until fine and light. Gradually beat into them the milk; now add salt, pepper and butter, and rub the soup through a sieve.
Return to the fire and add the minced parsley; simmer for 5 minutes and serve immediately. (The parsley may be omitted and celery salt substituted for the minced celery.)
From PUBLIC SCHOOL DOMESTIC SCIENCE BY MRS. J. HOODLESS, [Adelaide Hunter Hoodless] President School of Domestic Science, Hamilton.This Book may be used as a Text-Book in any High or Public School, if so ordered by a resolution of the Trustees. TORONTO:THE COPP, CLARK COMPANY, LIMITED,1898.
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The idea to form a national group was first considered in 1912. In 1914, however, when the war began the idea was abandoned. At the war’s end, Miss Mary MacIsaac, Superintendent of Alberta Women’s Institute, revived the idea. She realized the importance of organizing the rural women of Canada so they might speak as one voice for needed reforms, and the value of co-ordinating provincial groups for a more consistent organization. In February 1919, representatives of the provinces met in Winnipeg, Manitoba, to form the Federated Women’s Institutes of Canada.
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