St. Andrew's Potato Soup

4 large potatoes
2 cups clear tomato juice (from tinned tomatoes)
2 cups milk
2 cups water
2 eggs
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 sippets of toast.

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