3 DELICIOUS LOW CALORIE AND VEGETATIAN RECIPES FOR BREAD, CABAGE, AND CARROT SOUP

Bread Soup

· ½ lb. of stale crusts of Allinson wholemeal bread
· 4 onions
· 2 turnips
· 1 stick of celery
· 1 oz. of butter
· ½ oz. of finely chopped parsley
· 8 pints of water ½ 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.

Cabbage Soup

· 1 fair-sized cabbage
· a large Spanish onion
· 1-1/2 oz. of butter
· Pepper and salt to taste
· ½ saltspoonful of nutmeg
· 1-1/2 pints of milk 2 tablespoonfuls of Allinson fine wheatmeal

After preparing and washing the cabbage, shred up very fine, chop up the onion, set these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender. Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or Allinson plain rusks.

Carrot Soup

· 4 good-sized carrots
· 1 head of celery
· 1 onion
· 3 oz. of Allinson wholemeal bread without crust
· 1 oz. of butter, pepper and salt 1 blade of mace

Wash, scrape, and cut the carrots into dice. Prepare and cut up the onions and celery. Set the vegetables over the fire with 3 pints of water, adding the mace and seasoning.

Let all cook until quite soft, which will probably be in 1-1/2 hours. If the carrots are old, they will take longer cooking.

When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with sippets of toast.