weiner stew
| Measure | Ingredient |
|---|---|
| 1 pounds | Weiners |
| 6 cups | Potatoes, diced |
| 3 cups | Carrots, sliced |
| 2 | Onions |
| 2 cups | Celery, diced |
| 2 teaspoons | Salt |
| ¼ teaspoon | Pepper |
| 1 cup | Milk |
| 3 pints | Water |
| 2 tablespoons | Flour |
| 2 tablespoons | Butter |
Cook potatoes, carrots, onions and celery in salt water until soft.
Add milk, sliced weiners and pepper and bring to a boil.
Thicken with four and butter that have been rubbed together to form a smooth paste.
Serve with a nippy salad.
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