oiling 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