potatoes, 3 oz. butter, 1/2 pint of water, 1/2 pint of cream, 2 quarts
of stock No. 105.
_Mode_.--Slice the onions, celery, and potatoes, and put them with the
butter and water into a stewpan, and simmer for an hour. Then fill up
the stewpan with stock, and boil gently till the potatoes are done,
which will be in about an hour. Rub all through a tammy, and add the
cream (previously boiled). Do not let it boil after the cream is put in.
_Time_.--2-1/2 hours. __Average cost_,1s. 4d. per quart.
_Seasonable_ from September to May.
_Sufficient_ for 8 persons.
_Note_.--This soup can be made with water instead of stock.
SOUP A LA JULIENNE.
[Illustration: STRIPS OF VEGETABLE.]