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.

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 b