St. Andrews Soup
4 large potatoes
1 pint of clear tomato juice (from tinned tomatoes)
1 pint of milk
1 pint of water
1 oz butter
Seasoning to taste.
Boil the potatoes in their skins; when tender peel and pass them through a potato masher.
Put 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 toast or plain rolls.