4 oz. milled Roast Pinekernels.

8 outside leaves of Celery.

1 large Onion.

Piece of Garlic the size of a pea.

2 oz. Butter or Nut Margarine.

1 tablespoonful of Corn Flour or Ground Rice.

1 pint of Water.

1 pint of Milk.

1 teaspoonful of Marmite.

Pepper and Salt to taste.

How To Make:

Chop up the celery, onion and garlic and fry in the butter for 15 minutes, stir in the flour until smooth, then add the water and pine-kernels and simmer gently for an hour ; add the Marmite, flavouring and milk, bring to the boil again, and pass through a very fine sieve. Serve with whole roast pinekernels as a garnish.