2

heads of Celery ....

2d.

2

quarts Pot Boilings

2d.

1

pint of Milk......

1

oz. Sago . ...

d.

Total Cost - 5d. Time - One Hour.

If vegetables have been boiled with the meat the stock will be sufficiently flavoured; if not, boil an onion and carrot in it and strain out. Wash the celery thoroughly and cut it into pieces one inch long, put it into the boiling stock and boil for half an hour, then sprinkle in 1 oz. of sago and stir until it is transparent. Pour in the milk and bring to boiling point; it is then ready to serve. This is an excellent soup for any one suffering from or subject to rheumatism or gout.