St Andrews Soup

4 large potatoes

1 pint of clear tomato juice

1 pint of milk

1 pint of water

2 eggs

1 oz. of butter

Seasoning to taste

Directions

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 Allinson plain rusks.