CAPER SOUP

2 pints of water, 1 pint of milk, 1 large tablespoonful of capers, 1/2
lemon, 2 eggs, 1-1/2 oz. of Allinson fine wheatmeal, 1/2 oz. of butter,
pepper and salt to taste. Boil the milk and water and butter, with
seasoning to taste; thicken it with the wheatmeal rubbed smooth with
a little milk. Chop up the capers, add them and let the soup cook
gently for 10 minutes; take it off the fire, beat up the eggs and add
them carefully, that they may not curdle; at the last add the juice of
the half lemon, re-heat the soup without allowing it to boil, and serve.

CABBAGE SOUP (French).

1 medium-sized cabbage, 1 lb. of potatoes, 1 oz. of butter, 3 pints of
milk and water equal parts, pepper and salt to taste, 1
dessertspoonful of finely chopped parsley, and 2 blades of mace, and
1 dessertspoonful of Allinson fine wheatmeal. Wash the cabbage and
shred it finely, peel the potatoes and cut them into small dice; boil the
vegetables in the milk and water until quite tender, adding the mace,
butter, and seasoning. When quite soft, rub the wheatmeal smooth
with a little water, let it simmer with the soup for 5 minutes, add the
parsley, and serve.

CABBAGE SOUP

1 fair-sized cabbage, a large Spanish onion, 1-1/2 oz. of butter,
pepper and salt to taste, 1/2 saltspoonful of nutmeg, 1-1/2 pints of
milk, 2 tablespoonfuls of Allinson fine wheatmeal. After preparing and
washing the cabbage, shred up very fine, chop up the onion, set these
two in a saucepan over the fire with 1 quart of water, the butter and
seasoning, and let all cook gently for 1 hour, or longer it the
vegetables are not quite tender. Add the milk and thickening when the
vegetables are thoroughly tender, and let all simmer gently for 10
minutes; serve with little squares of toasted or fried bread, or Allinson
plain rusks

BREAD SOUP.

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 flavour is liked, a little grated nutmeg; boil the soup up and
serve at once.

BARLEY SOUP

8 oz. of pearl barley, 2 onions, 4 potatoes, 1/2 a teaspoonful of thyme,
1 dessertspoonful of finely chopped parsley, 3-1/2 pints of water, 1/2
pint of milk, 1 oz. of butter. Pick and wash the barley, chop up the
onions, slice the potatoes. Boil the whole gently for 4 hours with the
water, adding the butter, thyme, pepper and salt to taste. When the
barley is quite soft, add the milk and parsley, boil the soup up, and
serve

HARICOT SOUP

1 lb. of haricot beans, 1/2 lb. of onions, 1 lb. of turnips, 2 carrots, 2
sticks of celery, 1 teaspoonful of mixed herbs, 1/2 oz. of parsley, 1 oz.
of butter, 2 quarts of water, pepper and salt to taste. Cut up the
vegetables and set them to boil in the water with the haricot beans
(which should have been steeped over night in cold water), adding the
butter, herbs, and seasoning. Cook all very gently for 3-1/2 to 4 hours,
stirring occasionally. When the beans are quite tender, rub the soup
through a sieve, adding more water if needed; return it to the
saucepan, add the parsley chopped up finely, boil it up and serve

ARTICHOKE SOUP

1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of butter,
1 pint of milk, and pepper and salt to taste. Peel, wash, and cut into
dice the artichokes, potatoes, and onion. Cook them until tender in 1
quart of water with the butter and seasoning. When the vegetables
are tender rub them through a sieve. Return the liquid to the
saucepan, add the milk, and boil the soup up again. Add water if the
soup is too thick. Serve with Allinson plain rusks, or small dice of
bread fried crisp in butter or vege-butter