Scarlet Runner Soup

1-1/2 lbs. of French beans or scarlet runners

1 onion

1 carrot

1 stick of celery

½ oz. of butter

1 teaspoonful of thyme

2 quarts of water

Pepper and salt to taste

2 oz. of Allinson fine wheatmeal

Directions

String the beans and break them up in small pieces.

Cut up the other vegetables and add them to the water, which should be boiling.

Add also the butter and pepper and salt.

Allow all to cook until thoroughly tender, then rub through a sieve.

Return the soup to the saucepan (adding more water if it has boiled away much) and thicken it with the wheatmeal.

Let it simmer for 5 minutes and serve with fried sippets of bread.