VEGETABLE SOUP

Fry four onions till they are brown. Add them to three pints of water, with four carrots, a slice of white crumb
of bread, five potatoes, a celery and a bunch of parsley, which you must take out before passing the soup
through the sieve. A few tomatoes make the soup better; if they are tinned, do not add them till after the soup
has been passed through the tammy; if they are fresh, put them in with the other vegetables. Simmer for an
hour, add pepper and salt before serving.