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.