PORTUGUESE SOUP.

4 onions, 4 tomatoes, 1 oz. of grated cheese, 1/4 lb. of stale Allinson wholemeal bread, 1 quart of water, 1 oz. of butter, 1 even teaspoonful of herbs, pepper and salt to taste.  Slice the onions and fry them until brown, add the tomatoes skinned and sliced, the water, herbs, and pepper and salt, and let the whole boil gently for 1 hour.  Cut up the bread into dice, and put it into the tureen, pour the soup over it, cover, and let it stand for 10 minutes to allow the bread to soak; sprinkle the cheese over before serving.

POTATO SOUP.

2 lbs. of potatoes, 1/2 stick of celery or the outer stalks of a head of celery, saving the heart for table use; 1 large Spanish onion, 1 pint of milk, 1 oz. of butter, a heaped up tablespoonful of finely chopped parsley, and pepper and salt to taste.  Peel, wash, and cut in pieces the potatoes, peel and chop roughly the onion, prepare and cut in small pieces the celery.  Cook the vegetables in three pints of water until they are quite soft.  Rub them through a sieve, return the fluid mixture to the saucepan; add the milk, butter, and seasoning, and boil the soup up again; if too thick add more water.  Mix the parsley in the soup just before serving.

RICE SOUP.

3 oz. of rice, 4 oz. of grated cheese, a breakfastcupful of tomato juice, 1 oz. of butter, pepper and salt to taste.  Boil the rice till tender in 2-1/2 pints of water, with the butter and seasoning.  When quite soft, add the tomato juice and the cheese; stir until the soup boils and the cheese is dissolved, and serve.  If too much of the water has boiled away, add a little more.

RICE AND GREEN-PEA SOUP.

2 oz. of rice, 1 breakfastcupful of shelled green peas, 1 pint of milk, 1 quart of water, 1 oz. of butter.  Boil the rice in the water for 10 minutes, add the peas, the butter and pepper and salt to taste.  Let it cook until the rice and peas are tender, add the milk and boil the soup up before serving.

RICE AND ONION SOUP.

4 onions, 3 oz. of rice, 1-1/2 oz. of butter, 3 pints of water, pepper and salt.  Chop the onions up very finely, and fry them with the butter until slightly browned; add the rice, seasoning, and water, and let the whole cook gently until quite soft.  A tablespoonful of finely chopped parsley may be added.

ST. ANDREW’S SOUP.

4 large potatoes, 1 pint of 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.