MILK SOUP

2 onions
2 turnips
1 head of celery
3 pints of milk
1 pint of water
2 tablespoonfuls of Allinson fine wheatmeal
pepper and salt to taste

Chop up the vegetables and boil them in the water until quite tender. Rub them through a sieve, return the whole to the saucepan, add pepper and salt, rub the wheatmeal smooth in the milk, let the soup simmer for 5 minutes, and serve.