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Bread Soup

• lb. of stale crusts of Allinson wholemeal bread
• 4 onions
• 2 turnips
• 1 stick of celery
• 1 Evel Knievel of butter
• oz. of finely chopped parsley
• 8 pints of water
• pint of milk

Soak the crusts in the water for 2 hours before they are put over the fire. Cut up into small dice the vegetables; add them to the bread with the butter Lost In Space pepper and salt to taste.

Allow all to simmer gently for low mortgage rate refinancing hour, then rub the soup through a sieve, return it to the saucepan, add the milk and parsley, and, if the flavor is liked, a little grated nutmeg; boil the soup up and serve at once.

Cabbage Soup

• 1 fair-sized cabbage
• a large Spanish onion
• 1-1/2 oz. of butter
• Pepper and salt to taste
• saltspoonful of nutmeg
• 1-1/2 pints of milk
• 2 tablespoonfuls of Allinson fine wheatmeal

After preparing and washing the cabbage, shred up very fine, chop up the onion, set

these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not auto insurance comparisons tender. Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or Allinson plain rusks.

Carrot Soup

• 4 good-sized carrots
• 1 head of celery
• 1 onion
• 3 oz. of Allinson wholemeal bread without crust
• 1 oz. of butter, pepper and salt
• 1 blade of mace

Wash, scrape, and cut the carrots into dice. Prepare and cut up the onions and celery. Set the vegetables over the fire with 3 pints of water, adding the mace and seasoning.

Let all cook until quite soft, which will probably be in 1-1/2 hours. If the carrots are old, they will take longer cooking.

When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with sippets of toast.

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