Cream of Potato Soup

• 3 potatoes
• 1½ tablespoons salt
• 1 quart milk

Cook the potatoes till very soft. Scald the milk and onion in a double boiler. Drain the potatoes; add the milk, having removed the onion. Rub through a strainer and put back into double boiler over the fire. Melt the butter or dripping, add the flour, stirring all the time. Pour some of the hot milk mixture over the thickening, then return to the boiler and cook 5 minutes. Add