Potato Carrot Soup - cooking recipe

Ingredients

4 medium potatoes, pared
2 medium onions
1 3/4 c. cooking water
1 2/3 c. evaporated milk
dash of salt (celery)
3 medium carrots, scraped
3 c. boiling water (from vegetables)
dash of cayenne

Preparation

Dice potatoes, carrots and onions and cook in the boiling water with salt until tender, about 15 minutes.
Drain.
Save the water, then rice or mash the vegetables thoroughly.
There should be 1 3/4 cups of cooking water.
If not, add fresh water.
Combine with milk; scald and slowly stir in mashed vegetables.
Add cayenne and celery salt; reheat and serve.