TEWS

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.

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.

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.

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.

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 pre