BREAD SOUP -1

1/2 lb. of stale crusts of Allinson wholemeal bread.

4 onions, 2 turnips, 1 stick of celery, 1 oz. of butter.

1/2 oz. of finely chopped parsley, 8 pints of water, 1/2 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 and pepper and salt to taste.

Allow all to simmer gently for 1 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.