1 lb. of haricot beans, ½ lb. of onions, 1 lb. of turnips, 2 carrots, 2 sticks of celery, 1teaspoonful of mixed herbs, ½ oz. of parsley, 1oz. of butter, 2 quarts of water, pepper andsalt to taste. Cut up the vegetables and setthem to boil in the water with the haricotbeans (which should have been steeped overnight in cold water), adding the butter, herbs,and seasoning. Cook all very gently for 3-1/2to 4 hours, stirring occasionally. When thebeans are quite tender, rub the soup through asieve, adding more water if needed; return itto the saucepan, add the parsley chopped upfinely, boil it up and serve.
8 oz. of pearl barley, 2 onions, 4 potatoes, ½ ateaspoonful of thyme, 1 dessertspoonful of finely chopped parsley, 3-1/2 pints of water, ½pint of milk, 1 oz. of butter. Pick and wash thebarley, chop up the onions, slice the potatoes.Boil the whole gently for 4 hours with thewater, adding the butter, thyme, pepper andsalt to taste. When the barley is quite soft, addthe milk and parsley, boil the soup up, andserve.
½ lb. of stale crusts of Allinson wholemealbread, 4 onions, 2 turnips, 1 stick of celery, 1oz. of butter, ½ oz. of finely chopped parsley,8 pints of water, ½ pint of milk. Soak thecrusts in the water for 2 hours before they areput over the fire. Cut up into small dice thevegetables; add them to the bread with thebutter and pepper and salt to taste. Allow all tosimmer gently for 1 hour, then rub the soupthrough a sieve, return it to the saucepan, addthe milk and parsley, and, if the flavour is