Soup Recipe
Potato Tomato Soup

3 quarts water 
1 cup chopped carrots
1 cup tomato juice
2 teaspoons dried basil
1/2 teaspoon celery salt
4 or 5 medium potatoes diced 
3 heaping tablespoons of flour
Salt and pepper to taste 
3 tablespoons shortening
1 pint of sour cream 
1 onion diced

In a separate kettle, boil potatoes, carrots and basil in 3-qt water after adding the celery salt, cook until tender. Melt shortening in a skillet; add flour and onion and brown then add this to the main pot, next; add the tomato juice and sour cream. If mixture is too thick, add about one cup of water. Season to taste. Stir while cooking letting soup come to a full boil. Remove from heat and let cool a little before serving.

5-6 servings