Emergency medical insurance:

vegetarian soup

1 lb each artichoke and potatoes, 1 Spanish onion, 1 oz butter, 1-pint milk, pepper, and salt to taste.

 Peel, wash, and dice the artichokes, potatoes, and onion. Cook them until tender in 1 liter of water with the butter and the seasoning. When the vegetables are tender, pass them through a sieve. Return the liquid to the saucepan, add the milk and bring the soup back to a boil. Add water if the soup is too thick. Serve with Allinson plain rusks or small cubes of crispy bread fried in butter or vegetable butter.

 CARROT SOUP. 4 good-sized carrots, 1 head of celery, 1 onion, three ounces. of Allinson wholemeal ache without crust, 1 oz of butter, salt and pepper, and 1 ground blade.
Wash, scrape and dice the carrots. Prepare and cut the onions and celery. Put the vegetables on the fire with three pints of water, make the mace and the seasoning. Let all cook until fairly soft, which will probably be in 1-1/2 hours. If the carrots are old, they will take longer to cook. When the vegetables are tender, pass everything through a sieve, put the soup back in the saucepan, add the butter, let it boil, and serve with toast.

 LEEK SOUP.2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 pound of potatoes, pepper, and salt to taste, and the juice of one lemon. Cut off the coarse part of the green ends of the leeks and cut the leeks lengthwise, so that you can brush off the sand. Wash the leeks well, and do not see any remains of sand, then cut them into small pieces.

 Peel, wash, and cut the potatoes, then cook the two vegetables with two liters of water. When the vegetables are tender, pass them through a sieve. Return the mixture to the saucepan, add the butter, milk, and seasoning, and bring to a boil.