Oatmeal Soup

6 oz. of coarse oatmeal

The outer part of a head of celery

1 Spanish onion

1 turnip

1 oz. of butter

Pepper and salt

Directions

Wash and cut the vegetables up small, set them over the fire with 2 quarts of water.

When boiling, stir in the oatmeal and allow all to cook gently for 2 hours.

Rub the mixture well through a sieve, adding hot water it necessary.

Return the soup to the saucepan, add the butter and pepper and salt, and let it boil up.

The soup should be of a smooth, creamy consistency.

Serve with sippets of toast or Allinson plain rusks.