clear tomato juice (from tinned tomatoes),
1 pint of milk, 1 pint of water, 2 eggs, 1 oz. of butter, seasoning to
taste. Boil the potatoes in their skins; when tender peel and pass
them through a potato masher. Put the potatoes into a saucepan with
the butter, tomato juice, and water, adding pepper and salt to taste.
Allow the soup to simmer for 10 minutes, then add the milk; boil up
again, remove the saucepan to the cool side of the stove and stir in
the eggs well beaten. Serve at once with sippets of toast, or Allinson
plain rusks.

SCARLET RUNNER SOUP.

1-1/2 lbs. of French beans or scarlet runners, 1 onion, 1 carrot, 1
stick of celery, 1/2 oz. of butter, 1 teaspoonful of thyme, 2 quarts
of water, pepper and salt to taste, and 2 oz. of Allinson fine
wheatmeal. String the beans and break them up in small pieces, cut up
the other vegetables and add them to the water, which should be
boiling; add also the butter and pepper and salt. Allow all to cook
until thoroughly tender, then rub through a sieve. Return the soup to
the saucepan (adding more water if it has boiled away much), and
thicken it with the wheatmeal; let it simmer for 5 minutes, and serve
with fried sippets of bread.

SORREL SOUP (1).

1/2 lb. of sorrel, 1-1/2 lbs. of potatoes, 1 oz. of butter, pepper and
salt, 3 pints of water. Pick, wash, and chop fine the sorrel, peel and
cut up in slices the potatoes, and set both over the fire with the
water, butter, and seasoning to taste; when the potatoes are quite
tender, pass the soup through a sieve. Serve with sippets of toast.

SORREL SOUP (2).

1 lb. of sorrel, 1 large Spanish onion, 3 pints of water, 1 oz. of
butter, pepper and salt to taste, 1/2 lb. of Allinson wholemeal bread
cut into small dice. Pick, wash, and chop up the sorrel, chop up the
onion, and boil both with the water, butter, pepper, and salt until
the onion is quite tender. Place the bread in the soup-tureen and pour
the soup over it. Cover it up, and let the bread soak for a few
minutes before serving.

SORREL SOUP (French) (3).

1 lb. of sorrel, 1 oz. of butter, 2 tablespoonfuls of Allinson fine
wheatmeal, 2 quarts of water, pepper and salt, 2 eggs. Pick and wash
the sorrel and drain the water. Set it over the fire with the butter
and stew for 5 minutes, add the wheatmeal, and stir it with the sorrel
for 5 minutes; add the water, pepper and salt to taste, and let the
soup simmer for 1/2 an hour; before serving add the eggs