4 large potatoes, 1 pint of clear tomato
juice (from tinned tomatoes), 1 pint
of milk, 1 pint of water, 2 eggs, 1 oz.
of butter, seasoning to taste. Boil the
potatoes in their skins; when tender peel
and pass them through a potato masher.
Place the potatoes into a saucepan with the
butter, tomato juice, and water, adding
pepper and salt to taste. Allow the soup
to simmer for 10 minutes, then add the
milk; boil up again, remove the saucepan
to the cool side of the stove and stir in
the eggs well beaten. Serve at once with
sippets of toast, or Allinson plain rusks.