Sour Cream Biscuits Maple Syrup

Ginger Snaps Tea

Cream Of Potato Soup

Wash, pare and slice three medium sized potatoes. Cook with 3 stalks of celery cut into small pieces and 1 t chopped onion.

While they are cooking make a White Sauce (L. 2) of 1 T flour and 2 T butter, 2 cups milk and 1 t salt.

When the potatoes are done - in about 15 m - mash and add to the White Sauce, water and all. There should be at least 1 c. Strain through a puree sieve, reheat and serve.

If the soup seems too thick, add hot milk until the desired consistency is reached. One tablespoon chopped parsley may be added if desired.

Sour Cream Biscuits

Mix 2 c flour, 1/2 t soda, 2 t baking powder and 1/2 t salt and sift several times. With the tips of the fingers work into the flour 1 T butter or if desired 1/2 T each butter and lard.

Stir in lightly with a fork enough sour cream to make the dough just stiff enough to handle, probably about 1 c. The dough can be left very soft if the board is well floured. Pat the dough out quickly 1/2 inch thick and cut into small rounds. Bake in a quick oven 15-20 m.

If sour milk is used instead of sour cream use 2 T shortening in place of 1 T.

Ginger Snaps

Put 1/2 c butter and 1 c molasses on the fire; as soon as the butter is softened remove from the fire and add 1/2 c brown sugar and 1 t ginger. Sift 3 c flour with 1 t soda. Add to the molasses mixture. If not stiff enough to roll thin, add more flour.

Cut out with a cooky cutter. Bake in a moderate oven 10 to 15 m. Use other fats when butter is high priced.

Preparing The Meal

Allow about 1/2 h to prepare this meal. Start the soup and while cooking make the biscuits and tea.

The ginger snaps should be on hand.