Milk soup (suitable for Children).

1-1/2 pints of milk, 1 egg, 1 tablespoonful of Allinson fine wheatmeal, 1-1/2 oz. of sultanas, sugar to taste.  Boil 1-1/4 pints of milk, add the sugar, beat up the egg with the rest of the milk and mix the wheatmeal smooth with it; stir this into the boiling milk, add the sultanas, and let the soup simmer for 10 minutes.

OATMEAL SOUP.

6 oz. of coarse oatmeal, the outer part of a head of celery, 1 Spanish onion, 1 turnip, 1 oz. of butter, and pepper and salt.  Wash and cut the vegetables up small, set them over the fire with 2 quarts of water.  When boiling, stir in the oatmeal and allow all to cook gently for 2 hours.  Rub the mixture well through a sieve, adding hot water it necessary.  Return the soup to the saucepan, add the butter and pepper and salt, and let it boil up.  The soup should be of a smooth, creamy consistency.  Serve with sippets of toast or Allinson plain rusks.

Onion soup (French).

1/2 lb. onions, 3 oz. grated cheese, 2 oz. butter, some squares of Allinson wholemeal bread, pepper and salt to taste.  Peel and chop the onions, and fry them a nice brown in the butter.  When brown add to it the cheese and 3 pints of water.  Boil all up together and season to taste.  Place the bread in the tureen, pour the boiling soup over it, and serve.

PARSNIP SOUP.

3 parsnips, 1 onion, 1 head of celery, 1/2 oz. of butter, 1/2 pint of milk, 1 quart of water, 1 tablespoonful of Allinson fine wheatmeal, 1 tablespoonful of vinegar, pepper and salt.  Scrape the parsnips and cut them up finely, cut up the celery and onion, and set the vegetables over the fire with the water, butter, and pepper and salt to taste:  when they are quite tender rub them through a sieve.  Return the soup to the saucepan, add the milk and the thickening, boil up for five minutes, and before serving add the vinegar.  This latter may be left out if preferred.

PEA SOUP.

1 lb. of split peas, 1 lb. of potatoes, peeled, washed, and cut into pieces, 1 Spanish onion, 1 carrot, 1 turnip, 1/2 head of celery or a whole small one, 1 oz. of butter, pepper and salt to taste, Pick and wash the peas, and set them to boil in 2 quarts of water.  Add the potatoes and the other vegetables, previously prepared and cut into small pieces, the butter and seasoning.  When all the ingredients are soft, rub them through a sieve and return them to the saucepan.  If the soup is too thick, add more water.  Boil it up, and serve with fresh chopped mint, or fried dice of Allinson wholemeal bread.  Allow 3 to 4 hours for the soup.

PEASE BROSE.

This is made by the Scottish peasant in this way.  He puts some pea flour into a basin, and pours boiling water over it, at the same time stirring and thoroughly mixing the meal and water together.  When mixed he adds a little salt, pepper, and butter, and eats it with or without oatcake.