BREAD SOUP.

½ lb. of stale crusts of Allinson wholemealbread,
4 onions,
2 turnips,
1 stick of celery,
1 oz. of butter, ½ oz. of finely 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 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 flavour is

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