2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes, pepper and salt to taste, and the juice of a lemon.  Cut off the coarse part of the green ends of the leeks, and cut the leeks lengthways, so as to be able to brush out the grit.  Wash the leeks well, and see no grit remains, then cut them in short pieces.  Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water.  When the vegetables are quite tender, rub them through a sieve.  Return the mixture to the saucepan, add the butter, milk, and seasoning, and boil the soup up again.  Before serving add the lemon juice; serve with sippets of toast.

LEEK SOUP (2).

1 dozen leeks, 1-1/2 pints of milk, 1 lb. of potatoes, 1 oz. of butter, pepper and salt to taste, and the juice of a lemon (this last may be omitted if not liked).  Prepare the leeks as in the previous recipe, cut them into pieces about an inch long.  Peel and wash the potatoes and cut them into dice.  Set the vegetables over the fire with 1 quart of water, and cook them until tender, which will be in about 1 hour.  When soft rub all through a sieve and return the soup to the saucepan.  Add the milk, butter, and seasoning, boil up, and add the lemon juice just before serving.  Should the soup be too thick add a little hot water.  Serve with Allinson plain rusks.

LENTIL SOUP.

1 lb. each of lentils and potatoes, 1 large Spanish onion, 1 medium-sized head of celery (or the outer pieces of a head of celery, saving the heart for table use), 1 breakfastcupful of tinned tomatoes or 1/2 lb. of fresh ones, 1 oz. of butter, pepper and salt to taste.  Chop the onion up roughly, and fry it in the butter until beginning to brown.  Pick and wash the lentils, and set them over the fire with 2 quarts of water or vegetable stock, adding the fried onion.  Peel, wash, and cut up the potatoes, prepare the celery, cut it into small pieces, and add all to the lentils.  When they are nearly soft add the tomatoes.  When all the ingredients are quite tender rub them through a sieve.  Return the soup to the saucepan, add pepper and salt, and more water if the soup is too thick.  Serve with sippets of toast.

MACARONI STEW.

6 oz. of cold boiled macaroni, 1 large Spanish onion, 1 carrot, 1/2 lb. of tomatoes, 1/4 lb. of mushrooms, 2 oz. of grated cheese, 1 oz. of butter, pepper and salt to taste.  Wash, prepare, and cut up the vegetables in small pieces.  Cover them with water and stew them until tender, adding the butter and seasoning.  When tender add the macaroni cut into finger lengths, and the cheese.

MILK SOUP.

2 onions, 2 turnips, 1 head of celery, 3 pints of milk, 1 pint of water, 2 tablespoonfuls of Allinson fine wheatmeal, pepper and salt to taste.  Chop up the vegetables and boil them in the water until quite tender.  Rub them through a sieve, return the whole to the saucepan, add pepper and salt, rub the wheatmeal smooth in the milk, let the soup simmer for 5 minutes, and serve.