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Lentil Soup

Put a breakfast-capful of green lentils to soak all night in cold water. Drain them and put them into a stewpan with three pints of water or greasy stock, if it is to be had. The liquor in which pork or bacon has been boiled is excellent for the purpose. Put with them six or eight sticks of celery, two onions, one carrot, one turnip, a faggot or bouquet garni, and a crust of stale bread. Bring the liquor to a boil and carefully remove the thick dark scum that rises to the surface, and throw in a little cold water once or twice to assist the scum in rising. As soon as the soup reaches the boiling point, draw the saucepan back and simmer gently for about four hours, or until the lentils are perfectly soft. Turn the whole upon a wire sieve, pick out the bouquet garni, and rub everything else patiently through the sieve into a bowl. The pulp will go through more easily if a little of the liquor is kept hot and is employed to moisten it occasionally. Boil the soup again before sending it to table, and if too thick add a little water; the addition of boiling milk will be considered an improvement by many. The soup must be stirred frequently while boiling, or it will burn. Lentils are in themselves so nourishing that meat stock is not needed.