Soup Recipe - Bread Soup

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Two simple bread soup recipes.

For the first we need:

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 flavor is liked, a little grated nutmeg; boil the soup up and serve at once.

The second bread soup recipe:

1 slice of bread,
1 small finely chopped onion fried brown,
A pinch of nutmeg,
Pepper and salt to taste

Boil the bread in 3/4 pint of water and milk in equal parts, adding the onion and seasoning. When the bread is quite tender, rub all through a sieve, return soup to the saucepan, boil up, and serve.