BREAD SOUP

BREAD SOUP.
½ lb. of stale crusts of Allinson wholemeal
bread, 4 onions, 2 turnips, 1 stick of celery,
1 oz. of butter, ½ oz. of fnely chopped
parsley, 8 pints of water, ½ pint of milk.
Soak the crusts in the water for 2 hours
before they are put over the fre. 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 favour
is liked, a little grated nutmeg; boil the
soup up and serve at once.

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